1 (10 3/4 oz.) can condensed cream of chicken soup
1 c. milk
1/2 tsp. seasoned salt
2 c. (10 oz.) cubed cooked chicken
1 (16 oz.) bag frozen carrots, broccoli and cauliflower combination, thawed and drained
1 c. (4 oz.) Cheddar cheese, shredded
1 c. (2.8 oz.) 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 8 x 12 inch baking dish. Bake uncovered at 375 degrees for 20 minutes.

Unwrap crescent rolls, separate into two rectangles. Press together perforated cuts; cut each rectangle lengthwise into three strips. Place strips on casserole to form lattice top. Bake uncovered 15 minutes longer. Top lattice with remaining cheese and onions; bake uncovered 3 - 5 minutes or until onions are golden brown.