1 can cream of potato soup
1 c. milk
2 to 3 c. cooked chicken
1 1/2 c. shredded Cheddar cheese
1 can Durkee onions
1 (4 oz.) pkg. crescent rolls
1/2 tsp. seasoned salt
1 bag frozen broccoli, carrots and cauliflower

Combine soup, vegetables, 1/2 cup cheese, 1/2 can onions. Place in 8 x 8 inch baking dish. Bake uncovered at 375 degrees for 20 minutes. Unwrap crescent rolls and DO NOT separate. Press perforated cuts together and cut each of these rectangular pieces lengthwise into 3 strips. Place strips on top casserole lattice style. Bake, uncovered, 15 minutes. Top lattice with remaining cheese and onions. Bake another 3 to 5 minutes or until cheese is melted.