1 can cream of potato soup
1 c. milk
1/2 tsp. salt
2 c. cubed cooked chicken
1 (16 oz.) bag frozen broccoli, carrots & cauliflower combination thawed & drained
1 c. shredded cheese
1 can Durkee French fried onions
1 pkg. refrigerator crescent rolls

Combine soup, milk, salt, chicken, vegetables, 1/2 cup of the cheese and 1/2 can of the onions. 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 for lattice top. Bake uncovered, 15 minutes longer. Top lattice with remaining cheese and onions. Bake uncovered 3-5 minutes or until onions are golden brown.