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

Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese add 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 onion. Bake, uncovered 3 to 5 minutes or until onions are golden brown. Makes 4 to 6 servings.