1 can (10 1/4 oz.) condensed cream of potato soup
1 c. milk
1/2 tsp. Durkee seasoned salt
2 c. (10 oz.) cubed cooked chicken
1 bag (16 oz.) frozen broccoli, carrots, cauliflower
1 c. (4 oz.) shredded cheddar cheese
1 can (2/8 oz.) French fried onions
1 pkg. (4 oz.) crescent rolls

Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese, 1/2 can onions. Place in 8 x 2 baking dish. Bake covered at 375 degrees for 20 minutes. Unwrap crescent rolls, separate into two rectangular form. 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 to 5 minutes longer or until golden brown.