Ingredients
1 package (16 ounces) frozen California-blend vegetables, thawed and drained2 cups cubed cooked chicken1 can (10-3/4 ounces) condensed cream of potato soup, undiluted1 cup milk1/2 cup shredded cheddar cheese1/2 cup french-fried onions1/2 teaspoon seasoned salt1 tube (8 ounces) refrigerated crescent rolls
Preparation
In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 20 minutes. Meanwhile, separate crescent dough into two rectangles. Seal perforations; cut each rectangle lengthwise into four strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown.
