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

Combine soup, milk, 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 and separate into two rectangles. Place together perforated cuts. Cut each rectangle lengthwise into 3 strips. Place strips on casserole to form lattice top. Bake uncovered 15 minutes or until brown. Top lattice with remaining cheese and onions. Bake again uncovered for 3-5 minutes or until onions are golden brown. Serves 4-6.