1 can condensed cream of potato soup
1 c. milk
1/4 tsp. seasoned salt
2 c. (10 oz.) cubed cooked chicken
1 bag (16 oz.) frozen broccoli, carrots & cauliflower veg. combination
1 c. (4 oz.) shredded cheddar cheese
1 can (2.8 oz.) French fried onions
1 pkg. (4 oz.) 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, 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, 15 minutes longer. Top lattice with remaining cheese and onions; bake, uncovered, 3 to 5 minutes or until onions are golden brown.