1 can condensed cream of potato soup
1 c. milk
1/2 tsp. Durkee seasoned salt
2 c. chicken, cooked and cubed
16 oz. bag frozen broccoli, carrots and cauliflower mix
1 c. shredded Cheddar cheese
1 can Durkee French Fried Onions
1 pkg. refrigerator crescent rolls

Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup cheese and 1/2 can French fried onions; place in 8x12 inch baking dish. Bake, covered, at 375 for 20 minutes.

Unwrap crescent rolls, separate into 2 rectangles. Press together perforated cuts; cut each rectangle lengthwise into 3 strips. Place strips on casserole for lattice top. Bake uncovered, 15 minutes longer. Top lattice with remaining cheese and onions; bake, uncovered 3 to 5 minutes or until onions are golden brown.