1 (10 3/4 oz.) can condensed cream of potato soup
1 c. milk
1/2 tsp. seasoned salt
2 c. (10 oz.) cubed cooked chicken
1 (16 oz.) bag frozen broccoli, carrots & cauliflower combination, thawed & drained
1 c. (4 oz.) shredded cheddar cheese
1 (2.8 oz.) can Durkee French Fried Onions
1 (4 oz.) pkg. refrigerator crescent rolls

Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup cheese and 1/2 can French fried onions; place in 8"x12" baking dish. Bake, covered at 375 degrees for 20 minutes. Unwrap crescent rolls; separate into two 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. Top lattice with remaining cheese and onions; bake, uncovered 3 to 5 minutes or until onions are golden brown.