Crescent Latticed Chicken and Potato Casserole
1 can condensed cream of potato soup
1 cup milk
1/2 tsp. seasoned salt
2 cups cubed cooked chicken
16 ounce bag frozen mixed vegetables, thawed and drained
1 cup shredded Cheddar cheese, divided
2.8 ounce can French fried onions, divided
4 ounce can refrigerated crescent roll dough
Preheat oven to 375 degrees. Combine potato soup, milk, seasoned salt, chicken, vegetables, 1/2 cup Cheddar and half of the French fried onions in a large bowl and stir to blend. Spoon casserole mixture into an 8x12 inch baking dish. Cover and bake 20 minutes. Open crescent rolls and separate dough into 2 rectangles. Press perforated seams together. Cut each dough rectangle lengthwise into 3 strips. Uncover casserole and place dough strips on top in a lattice pattern. Bake, uncovered, 15 minutes. Sprinkle remaining Cheddar and French fried onions over top and bake 3 to 5 minutes until onions are golden brown.
Serves 4 to 6.