1 can cream of mushroom soup
1 c. milk
1/2 tsp. seasoned salt
2 c. cooked cubed chicken
1 (16 oz.) bag frozen broccoli, carrots, cauliflower, thawed and drained
1 c. shredded Cheddar cheese
1 c. Durkee French fried onions
1 pkg. crescent rolls

Combine soup, milk, salt, chicken, vegetables, half of onions. Place in 8x12 inch baking dish. Bake covered at 375 degrees for 20 minutes. Unwrap rolls; separate into rectangles, press together perforated cuts; cut each rectangle lengthwise into 3 strips; place strips on casserole to form lattice top.

Bake uncovered 15 minutes longer. Top lattice with remaining cheese and onions; bake uncovered 3-5 minutes or until onions are golden brown.