1 can cream of potato soup
1 c. milk
1/2 tsp. Durkee seasoning salt
2 c. (10 oz.) cubed, cooked chicken
16 oz. bag frozen vegetable combination, broccoli, carrots and cauliflower
8 oz. pkg. shredded Cheddar cheese
1 can Durkee French fried onions
1 can crescent rolls

Combine soup, milk, seasoning salt, chicken, vegetables and half of cheese and half of onion rings. Place in an 8x12 inch baking dish. Bake, covered, at 375 degrees for 20 minutes.

Open crescent rolls. Press seams together and cut into strips. Place on top of casserole to form lattice top. Bake, uncovered, for 15 minutes. Top lattice with remaining cheese and onion rings. Bake, uncovered, 3-5 minutes or until onions are golden brown. Serves 4-6.