1 (10 oz.) can condensed cream of potato soup
2 c. or 10 oz. cubed, cooked chicken
1 (16 oz.) bag frozen broccoli, carrots & cauliflower vegetable mix, thawed & drained
1 c. (4 oz.) shredded cheddar cheese
1 c. (2.8 oz.) Durkee French Fried Onions
1 (4 oz.) pkg. refrigerator crescent rolls

Combine soup, milk, chicken, vegetables, 1/2 cup cheese and 1/2 cup french fried onions, place in 8"x12" baking dish, greased. Bake, covered at 375 degrees for 20 minutes.

Unwrap rolls, separate into 2 rectangles. Press together perforated cuts, then cut rectangle lengthwise into 3 strips, put strips on casserole to form lattice top. Bake, uncovered 15 minutes longer, then top lattice with remaining cheese and onions. Bake, uncovered 3 to 5 minutes or until cheese melts and onions are brown.