Lattice Top Chicken

• 1 (10 3/4 oz.) can cream of potato soup
• 1 c. milk
• 2 c. cubed, cooked chicken
• 16 oz. frozen California blend, thawed and drained (broccoli and carrots)
• 1 c. shredded Cheddar cheese
• 1 (2.8 oz.) can Durkee French fried onions
• 1 (4 oz.) can crescent rolls
• 1/2 tsp. Durkee seasoned salt

1. Combine soup, milk, seasoned salt, chicken, vegetables, half the cheese and half can onions.
2. Place in a 9 x 13-inch baking dish.
3. Bake, covered, at 375u0b0 for 20 minutes.
4. Separate crescent rolls into rectangles; press perforated cuts together.
5. Cut into strips.
6. Place on casserole to form lattice.
7. Bake, uncovered, for 15 minutes.
8. Top with cheese and onions; bake, uncovered, for 3 to 5 minutes, until onions are golden brown.
9. Makes 8 servings.

cream of potato soup, milk, chicken, frozen california blend, cheddar cheese, onions, crescent rolls, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550606 (may not work)