1 can condensed cream of potato soup
1 c. milk
1/2 tsp. seasoned salt
2 c. cubed, cooked chicken
1 lb. frozen broccoli, carrots, cauliflower combo, thawed and drained
1 c. shredded Cheddar cheese
1 can French fried onion rings
1 pkg. refrigerator crescent rolls

Combine soup, milk, salt, chicken, vegetables, 1/2 cup of the cheese, and 1/2 can onion rings. Place in 8 x 12 inch baking dish. Bake, covered, at 375 degrees 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 to form lattace top. Bake, uncovered, 15 minutes longer. Top this lattice with remaining cheese and onions. Bake, uncovered, 8 to 5 minutes longer.