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

Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup cheese, and 1/2 can French fried onions. Place in 8x12 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 onions. Bake, uncovered, 305 minutes or until onions are golden brown. Makes 4-6.