1 can cream of potato soup
1 c. milk
1/2 tsp. seasoned salt
2 c. cubed cooked chicken
1 (16 oz.) frozen broccoli, carrots and cauliflower combination
1 c. shredded Cheddar cheese
1 can Durkee French fried onions
1 (4 oz.) pkg. refrigerator crescent rolls

Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can French fried onions. Place in 9 x 12 inch baking dish. Bake, covered, at 375 degrees for 20 minutes. Unwrap crescent rolls, separate into 2 rectangles. Press together perforated cuts. Cut each rectangle lengthwise into 3 strips. Place strips on casserole to form a lattice top. Bake, uncovered, 15 minutes longer. Top lattice with remaining cheese and onions. Bake, uncovered, 3-5 minutes or until golden brown.