1 (10.75 oz.) can condensed cream of potato soup
1 c. milk
1/2 tsp. seasoned salt
2 c. cubed, cooked chicken
1 (16 oz.) bag frozen broccoli, carrots, and cauliflower vegetable combination,
thawed and drained
1 c. shredded Cheddar cheese (optional)
1 (2.8 oz.) can Durkee French fried onions
1 (4 oz.) pkg. refrigerated crescent rolls

Combine soup, milk, seasoned salt, chicken, vegetables, cheese, and onions. Place in 8 x 12 inch 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, 20 minutes longer. Makes 4 to 6 servings.