1 (10 3/4 oz.) can cream of potato soup
1 c. milk
1/2 tsp. seasoned salt
2 c. (10 oz. can) cooked chicken, cubed
1 (16 oz.) bag frozen broccoli, carrots, cauliflower, thawed & drained
1 c. Cheddar cheese, shredded
1 (2.8 oz.) can Durkee French fried onions
1 (4 oz.) pkg. refrigerator crescent rolls (I use larger package of rolls to make strips)
9 x 13-inch baking dish

Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup cheese and 1/2 can French fried onions; place in 9 x 13-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 to form lattice top. Bake, uncovered, for 15 minutes longer. Top lattice with remaining cheese and onions. Bake, uncovered, for 3 to 5 minutes, or until onions are brown. Serves 4 to 6.