- 1 (16 ounce) package frozen California blend vegetables
- 2 cups cubed, cooked chicken
- 1 (10.75 ounce) can condensed cream of potato soup, undiluted
- 1 cup milk
- 1 cup shredded Cheddar cheese
- 1 (2.8 ounce) can French-fried onions
- 1/2 teaspoon seasoned salt
- 1 (8 ounce) package refrigerated crescent rolls
- In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. x 2-in. 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 degrees F for 35-40 minutes or until golden brown.