From Taste of Home's Casserole Cookbook
1 pkg (16oz) frozen California-blend veggies
2 C cubed cooked chicken
1 can cream of potato soup
1 C milk
1 C (4oz) shredded cheddar cheese
1 can (2.8oz) french-fried onions
1/2 tsp seasoned salt
1 tube (8oz) refrigerated crescent rolls
In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13 x 9 inch baking dish.
Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2" strips. Form a lattice crust over the chicken mixture. Bake, uncovered, at 375 degrees for 35-40 minutes or until golden brown.
4-6 servings
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