1 can (10 3/4 oz.) cream of potato soup
1 c. milk
1/2 tsp. seasoned salt
2 c. cubed cooked chicken OR 2 c. cubed vegetarian "Fry Chick"
1 bag (16 oz.) frozen broccoli, carrots & cauliflower combination, thawed &
drained
1 c. shredded cheese
1 can (2.8 oz.) French fried onions
1 pkg. (4 oz.) refrigerator crescent rolls

Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup cheese and 1/2 can French fried onion; place in 8 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 for form lattice top. Bake, uncovered, 15 minutes longer. Top lattice with remaining cheese and onion; bake, uncovered, 3 to 5 minutes or until onions are golden brown. 4 to 6 servings.