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1 (10 3/4 oz.) can condensed
cream of potato soup
1 c. milk
1/2 tsp. seasoned salt
(Durkee, Goya)
2 c. (10 oz.) cubed cooked
1 c. (4 oz.) shredded Cheddar
1 (16 oz.) bag frozen
broccoli, carrots and
cauliflower vegetable
combination, thawed and
1 (2.8 oz.) 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 8 x
12-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 to 5 minutes or until onions
are golden brown. Preparation time 10 minutes. Makes 4 to 6
Microwave: Prepare as before except use 3/4 cup milk.
Cook, covered, on High 5 minutes. Stir. Place crescent dough
strips side by side lengthwise down casserole. Do not overlap.
Cook loosely covered, 5 minutes. Turn halfway through cooking
time. Cook, uncovered, 5 minutes. Top lattice with remaining
cheese and onions. Cook, uncovered on High 1 minute. Let
stand 5 minutes before serving.

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