1 can cream of potato soup
1 c. milk
Seasoned salt to taste
1 (16 oz.) bag broccoli and cauliflower mix, cooked
1 c. shredded Cheddar cheese
2 c. cubed cooked chicken
1 can Durkee's onion rings
1 can Pillsbury crescent rolls

Mix chicken, soup, milk, salt, vegetables, 1/2 cup cheese, and 1/2 can onion rings in a 9x13 inch baking dish. Bake at 375 degrees for 20 minutes.

Unroll crescent rolls and lay flat; make 2 rectangles and cut in strips. Place on top of baked casserole in criss-cross fashion. Bake additional 15 minutes. Then top with rest of cheese and onion rings. Bake a few minutes more until cheese melts and onions are crunchy.