Parmesan Crescent-Topped Chicken A La King

Casserole
2 tablespoons butter
1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
1 1/2 cups carrot strips (1 1/2×1/4×1/4 inch)
1 1/2 cups cut fresh green beans or Green Giant Frozen Cut Green Beans
1 cup thin red bell pepper strips (1 medium)
1/2 cup sliced green onions
1/2 cup all-purpose flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14 1/2-oz.) can ready-to-serve chicken broth
3/4 cup milk
1/4 cup grated Parmesan cheese

Topping
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons grated Parmesan cheese

Heat oven to 375°F.

In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring
occasionally.

Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese.

Spoon into ungreased 2 1/2-quart oval casserole or 13×9-inch (3-quart) baking dish.

Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. Do not Overlap. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.

Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

Makes: 8 servings

Pyrex 4-Piece Glass Measuring Cup Set with Large 8 Cup Measuring Cup

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