1 (10 3/4 oz.) can condensed cream of potato soup
1 c. milk
1/2 tsp. Durkee seasoned salt
2 (10 oz.) c. cubed cooked chicken
1 (16 oz.) bag frozen broccoli, carrots and cauliflower vegetable combination, thawed and drained
1 (4 oz.) c. shredded Cheddar cheese
1 (2.8 oz.) can 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 cup onions; place in 8 x 12 inch baking dish. Bake, covered, at 375 degrees for 20 minutes. Unwrap crescent rolls; separate into two rectangles. Press together perforated cuts; cut each rectangle lengthwise into 3 strips. Place strips on casserole to form lattice top. Bake, uncovered, 15 minutes longer. Top lattice with remaining cheese and onions; bake, uncovered 3 to 5 minutes or until onions are golden brown.