can (10-3/4 ounces) condensed cream of potato soup
1-1/4
cups milk
1/2
teaspoon seasoned salt
1-1/2
cups (7 ounces) cubed cooked chicken
1
bag (16 ounces) frozen vegetable combination (broccoli, carrots, cauliflower), thawed and drained
1
cup (4 ounces) shredded Cheddar cheese, divided
1-1/3
cups French's® French Fried Onions, divided
1
cup biscuit baking mix*
1/4
cup milk
1
egg, slightly beaten
*1 package (4 ounces) refrigerated crescent rolls can be substituted for baking mix, 1/4 cup milk and egg. Separate dough into 2 rectangles; press together perforated cuts. Cut each rectangle lengthwise into 3 strips. Arrange strips on hot chicken mixture to form lattice. Top as directed. Bake, uncovered, at 375°F for 15 to 20 minutes or until lattice is golden brown.
Preheat oven to 375°F. In large bowl, combine soup, 1-1/4 cups milk, seasoned salt, chicken, vegetables, 1/2 cup cheese and 2/3 cup French Fried Onions. Pour into 12×8-inch baking dish. Bake, covered, at 375°F for 15 minutes. Meanwhile, in small bowl, combine baking mix, 1/4 cup milk and egg to form soft dough. Stir casserole and spoon dough over hot chicken mixture to form lattice design. Bake, uncovered, 20 to 25 minutes or until lattice is golden brown. Top lattice with remaining 1/2 cup cheese and 2/3 cup onions; bake, uncovered, 3 minutes or until onions are golden brown.
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