1 can cream of potato soup
1/2 tsp. seasoned salt
1 (16 oz.) bag frozen broccoli, carrot, and cauliflower vegetable combo, thawed
and drained
1 c. Cheddar cheese
1 (4 oz.) pkg. refrigerator crescent rolls
1 c. milk
2 c. cubed cooked chicken
1 can French fried onions

Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup cheese, and 1/2 can French fried onions. Place in 8x12 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 3 to 5 minutes.