INGREDIENTS:
1 package (16 ounces) frozen California-blend vegetables
2 cups cubed cooked chicken
1 can condensed cream of potatoe soup, undiluted
1 cup of milk
1 cup shredded chedder cheese
1 can french fried onions
1/2 Tsp seasoned salt
1 tube refridgerated crescent rolls
DIRECTIONS:
1. In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased shallow 2-qt baking dish.
2. Unroll crescent roll dough and seperate into two rectangels. Sealthe perforations; cut each rectangle lenghtwise 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.
Yield: 4-6 servings
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