1 (10 3/4 oz.) can condensed cream of potato soup
1 c. milk
1/2 tsp. Durkee Seasoned salt
2 c. (10 oz.) cubed cooked chicken
1 bag (16 oz.) frozen broccoli, carrots, and cauliflower vegetable combination
1 c. (4 oz.) 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 covered 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 3-5 minutes or until onions are golden brown.