1 can cream of potato soup
1/2 c. milk
1/2 tsp. seasoned salt
2 c. cubed chicken
1 (16 oz.) bag frozen vegetable mix, including broccoli, carrots & cauliflower
1 c. Cheddar cheese, grated
1 can French fried onions
1 pkg. crescent rolls

Cook and drain vegetables following package directions. Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can onions.

Place in 8 x 12 inch baking dish. Bake covered at 375 degrees for 20 minutes. Unwrap rolls, separate into 2 rectangles. Press together cuts. Cut each rectangle lengthwise into 3 strips. Place strips on casserole to form lattice top. Bake uncovered 15 minutes longer. Top with remaining cheese and onions. Bake uncovered 3-5 minutes.