1 can cream of potato soup
1 c. milk
1/2 tsp. seasoning salt
2 c. cooked chicken (cube), canned is best
1 bag (16 oz.) frozen vegetables (broccoli, carrots and cauliflower, thawed and drained)
1 c. shredded cheddar cheese
1 c. French Fried onions
1 pkg. refrigerator crescent rolls

Combine soup, milk, chicken (salt), vegetables, 1/2 cup cheese and 1/2 cup onions. Place in casserole dish. Bake covered at 375 degrees for 20 minutes. Unwrap rolls, separate into two rectangles. Press together perforated. Cut each rectangle lengthwise into 3 strips. Place strips on casserole to form lattice. Top lattice with remaining cheese and onions. Bake uncovered 3 to 5 minutes or until onions are golden brown.