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

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 at 375 degrees for 20 minutes.

Unwrap crescent 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.