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, thawed and drained
1 c. shredded Cheddar cheese
1 c. Durkee French fried onions
1 (4 oz.) pkg. refrigerator crescent rolls
1/2 tsp. seasoned salt

Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese, and 1/2 cup fried onions; place in 8 inch x 12 inch baking dish. Bake covered at 375 degrees F 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 lattice top. Bake uncovered 15 minutes longer.