1 can condensed cream of potato soup
1 c. milk
1/2 tsp. seasoned salt
2 c. cubed cooked chicken
1 (16 oz.) bag frozen broccoli, carrots, and cauliflower vegetable combination, thawed and drained
1 c. (4 oz.) shredded cheddar cheese
1 (2.8 oz.) Durkee French fried onions
1 pkg. (4 oz.) refrigerator crescent rolls

Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese, and 1/2 can French fried onions. Place in 8x12 baking dish. Bake, covered, at 375 degrees 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 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. Makes 4-6 servings.

MICROWAVE DIRECTIONS:

Prepare as above except use 3/4 cup milk. Cook, covered, on HIGH 5 minutes; stir. Place crescent dough strips side by side lengthwise down casserole; do not overlap. Cook, loosely covered, 5 minutes. Turn halfway through cooking time.

Cook uncovered 5 minutes. Top lattice with remaining cheese and onions. Cook, uncovered, on HIGH 1 minute. Let stand 5 minutes before serving.