Ingredients
1 can (10 3/4 oz) condensed cream of potato soup
1 1/4 c. milk
1/2 salt
1 1/2 c cubed cooked chicken
1 bag (16 oz) frozen vegetable combination ( broccoli, carrots, caulifower) thawed and drained
1 c shredded cheddar cheese
1 c (2.8 oz.) FRENCH’S fried onions
1 c biscuit baking mix
1/4 c milk
1 egg, slightly beaten
Preparation
1 package (4 oz) refrigerated crescent rolls may be substitued for baking mix, 1/4 c milk & egg. Separate dough into 2 rectangle; press together perforated cuts. Cut each rectangle lenghtwise into 3 strips. Arrange strips on hot chicken mixture to form lattice. Preheat oven to 375F In large bowl, combine soup, 1 1/4 c milk, seasoned salt, chicken, vegetables, 1/2 c cheese & 1/2 c French fried onions. Pour into l2 x 8" baking dish. Bake uncovered at 375F for 15 min. Put crescent rolls on top to form lattice design. Bake, uncovered 20 - 30 min or until lattice is golden brown. Top lattice with remaining cheese and onions, bake uncovered 3 min or until onions are golden brown. Enjoy - Real good
