LATTICE TOP CHICKEN

1 (10 3/4 oz.) can condensed cream of chicken soup
1 cup milk
1/2 tsp. Durkee seasoned salt
2 cups (10 oz.) cubed cooked chicken
1 (16 oz.) bag frozen carrots, broccoli and cauliflower combination, thawed and drained
1 cup (4 oz.) Cheddar cheese, shredded, divided use
1 (2.8 oz.) can Durkee French fried onions, divided use
1 (4 oz.) pkg. refrigerator crescent rolls

Preheat oven to 375 degrees F.

Combine soup, milk, seasoned salt, chicken, vegetables, 1/2 cup cheese and 1/2 can French fried onions. Place in 13x9-inch baking dish.

Bake uncovered at 375 degrees for 20 minutes.

Unwrap crescent rolls, separate into two rectangles. Press together perforated cuts; cut each rectangle lengthwise into three 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.

Servings: 4-6