1 (10 3/4 oz.) can condensed cream of potato soup
1 c. milk
1/2 tsp. seasoned salt
2 c. cubed, cooked chicken (10 oz.)
1 (16 oz.) bag frozen broccoli, carrots, cauliflower vegetable combination,
thawed and drained
1 c. shredded Cheddar cheese (4 oz.)
1 (2.8 oz.) can French fried onion rings
1 (4 oz.) pkg. refrigerator crescent rolls

Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup cheese, and 1/2 can onion rings. Place in 8 x 12 inch baking dish. Bake at 375 degrees for 20 minutes. Unwrap 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. Makes 4 to 6 servings.