Ingredients
1 package (16 ounces) frozen California-blend vegetables2 cups cubed cooked chicken1 can (10-3/4 ounces) condensed cream of potato soup, undiluted1 cup 2% milk1 cup shredded cheddar cheese1 can (2.8 ounces) french-fried onions1/2 teaspoon seasoned salt1 tube (8 ounces) refrigerated crescent rolls
Preparation
In a large saucepan, combine the vegetables, chicken, soup and milk; bring to a boil. Remove from the heat. Stir in the cheese, onions and seasoned salt. Transfer to a greased shallow 2-qt. baking dish.
Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2-in. strips. Form a lattice crust over the chicken mixture. Bake, uncovered, at 375° for 35-40 minutes or until golden brown.
