1 can cream of potato soup
1 c. milk
1/2 tsp. seasoned salt
2 c. (10 oz.) cooked chicken
1 (16 oz.) bag frozen broccoli, carrot, cauliflower, thawed and drained
1 c. (4 oz.) shredded Cheddar
1 can French fried onions
1 pkg. refrigerator crescent rolls

Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup cheese and 1/2 can French onions; place in 8x12 inch baking dish. Bake, covered, at 375 degrees for 20 minutes.

Unwrap crescent rolls; separate into 2 rectangles. Press together perforation 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. Yield: 6 servings.