1 (10 3/4 oz.) can condensed cream of potato soup
1 c. milk
1/2 tsp. Durkee seasoned salt
2 c. (10 oz.) cubed cooked chicken
1 (16 oz.) bag frozen vegetable combination
1 c. (4 oz.) shredded Cheddar cheese
1 (2.8 oz.) can Durkee French fried onions
1 (4 oz.) pkg. refrigerator crescent rolls

(Frozen broccoli, carrots, and cauliflower combination, thawed and drained).

Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup cheese and 1/2 can French fried onions; place in 8 x 12 inch baking dish.

Bake, covered at 375°F for 20 minutes. Unwrap Crescent rolls; separate into two rectangles. Press together perforated cuts; cut each rectangle lengthwise into 3 strips.

Place strips on casserole to form a 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.

Makes 4 to 6 servings.

(Pt. Philip-Zion)