1 can cream of potato soup
1 c. milk
1/2 tsp. seasoned salt
2 c. cubed chicken or turkey
1 pkg. refrigerated crescent rolls
1 (16 oz.) pkg. frozen broccoli & carrot combination, thawed & drained
1 c. shredded cheddar cheese
1 can French fried onions

In an 8"x12" baking dish place soup, salt, poultry, vegetables, 1/2 cup cheese and 1/2 cup onions. Bake, uncovered at 375 degrees for 20 minutes. For crescent rolls into two rectangles and cut into three strips each. Place on top of casserole to form a lattice. Bake 15 minutes longer, uncovered, then add remaining cheese and onions and bake 3 to 5 minutes until melted and browned. Makes 4 to 6 servings.