Chicken Vegetable Casserole - cooking recipe

Ingredients

1 can cream of potato soup
1 c. milk
1/2 tsp. salt
2 c. cubed chicken, cooked and boiled
1 (16 oz.) bag frozen vegetables (carrots, cauliflower and broccoli), thawed and drained
1 c. shredded Cheddar cheese
1 (2.8 oz.) can French fried onions
1 (4 oz.) can refrigerator crescent rolls

Preparation

Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can fried onions.
Place in an 8 x 12-inch baking dish. Cover and bake at 375\u00b0 for 20 minutes.
Unwrap rolls and separate into two rectangles.
Press together perforations. Cut each rectangle lengthwise into 3 strips.
Place strips on top of dish. Bake, uncovered, for 15 minutes.
Put remaining cheese and onions over top. Bake remaining 3 minutes until melted.