1 can potato soup
1 c. milk
16 oz. frozen pkg. vegetables (broccoli, carrots, cauliflower)
2 c. cubed cooked chicken breast
1 (2.8 oz.) can French fried onion rings
1 pkg. crescent rolls
1 c. shredded cheese

Combine soup, milk, chicken, vegetables, 1/2 cup cheese, 1/2 can onion rings and place in a 9 x 13-inch baking pan.

Bake at 350°F for 20 minutes. Unwrap crescent rolls and separate into 2 rectangles; press perforated cuts together and cut into strips (pizza cutter works well). Place strips on top of casserole to form latticed top.

Bake for 15 minutes. Top with remaining cheese and onion rings.

Bake 5 minutes more or until lattice is golden brown.