1 can cream of potato soup
1 c. milk
1/2 tsp. seasoned salt
2 c. cubed cooked chicken
1 (10 oz.) bag frozen broccoli, carrots and cauliflower vegetables or similar veggies, thawed and drained
1 c. shredded cheddar cheese
1 can French fried onions
1 pkg. refrigerator crescent rolls

Combine soup, milk, salt, chicken, veggies, 1/2 cup cheese and 1/2 can French fried onions. Place in 8x12 dish. Bake covered at 375 degrees 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. Top lattice with remaining cheese and onions. Bake 3-5 minutes until onions are golden brown. Preparation time: 10 minutes. Yield: 4-6 servings.