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

Combine soup, milk, chicken, vegetables, 1/2 cup cheese and 1/2 can Durkee onions. Place in 8 x 12-inch baking dish.

Bake, uncovered, at 375°F for 20 minutes. Unwrap crescent rolls. Separate into 2 rectangles. Cut lengthwise into strips. Place strips on casserole to form lattice top.

Bake, uncovered, for 15 minutes. Top lattice with remaining cheese and onions.

Bake, uncovered, 3 to 5 minutes until onions are golden brown.