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

Combine soup, milk, seasoned salt, chicken, vegetable, 1/2 cup cheese and 1/2 can of onions; place in 8 x 12 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, uncovered for 3 to 5 minutes or until brown.