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

Combine first five ingredients and 1/2 cup cheese, 1/2 can fried onions. Place in 8x12 baking dish (covered). Bake at 350 degrees for 20 to 25 minutes.

Unwrap crescent rolls, separate into two rectangles. Cut each rectangle lengthwise into 3 strips. Place strips on casserole to form lattice.

Bake uncovered 15 minutes longer. Top lattice with remaining cheese and onions. Bake uncovered about 5 minutes or until onions are golden brown.