Chicken Vegetable Casserole

• 1 can cream of potato soup
• 1 c. milk
• 1/2 tsp. salt
• 2 c. cubed chicken, cooked and boiled
• 1 (16 oz.) bag frozen vegetables (carrots, cauliflower and broccoli), thawed and drained
• 1 c. shredded Cheddar cheese
• 1 (2.8 oz.) can French fried onions
• 1 (4 oz.) can refrigerator crescent rolls

1. Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can fried onions.
2. Place in an 8 x 12-inch baking dish. Cover and bake at 375u0b0 for 20 minutes.
3. Unwrap rolls and separate into two rectangles.
4. Press together perforations. Cut each rectangle lengthwise into 3 strips.
5. Place strips on top of dish. Bake, uncovered, for 15 minutes.
6. Put remaining cheese and onions over top. Bake remaining 3 minutes until melted.

cream of potato soup, milk, salt, chicken, frozen vegetables, cheddar cheese, onions, refrigerator crescent rolls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=979512 (may not work)