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

Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup cheese and 1/2 can French fried onions. Place in an 8 x 12 inch baking dish. Bake, covered for 20 minutes at 375 degrees.

Unwrap crescent rolls, separated into 2 rectangles. Press together the perforated cuts; cut each rectangle into strips.

Place strips on casserole to form a lattice top. Bake uncovered 15 minutes longer. Top lattice with remaining cheese and onions; bake uncovered 3 to 5 minutes more or until onions are golden brown. 4 to 6 servings.