1 can cream of potato soup
1 c. milk
1/2 tsp. Durkee seasoned salt
2 c. cubed cooked chicken
1 (16 oz.) bag frozen broccoli, cauliflower, and carrots, thawed and drained
1 c. shredded cheddar cheese
1 c. Durkee French fried onions
1 (8 oz.) pkg. crescent rolls

Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheddar cheese, 1/2 can onions. Put in 8 x 12 pan. Bake covered at 375 degrees for 20 minutes. Unwrap crescent rolls and separated into 2 rectangles. Press together seams and cut each rectangle lengthwise into 3 strips, place strips on casserole to form lattice design. Bake uncovered 15 minutes then sprinkle with remaining cheese and onions, bake for 3-5 minutes.