Crescent-topped Chicken A La King

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 1/2 lbs boneless skinless chicken breast halves, cut into bite-sized pieces
• 1 cup mushroom, sliced
• 1 1/2 cups carrots, strips
• 1 1/2 cups green beans, chopped
• 1 red bell pepper, cut into thin strips
• 1/2 cup sliced green onion
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (14 1/2 ounce) can chicken broth
• 3/4 cup milk
• 1/4 cup grated parmesan cheese
• 1 (8 ounce) can crescent rolls
• 1 egg , beaten
• 2 tablespoons grated parmesan cheese

Recipe

• 1 heat oven to 375 degrees.
• 2 in large skillet, melt 2 tablespoons butter over medium-high heat.
• 3 add chicken; cook and stir 3 minutes. add mushrooms, carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
• 4 add flour, italian seasoning, salt and pepper.
• 5 stir in broth and milk.
• 6 bring to a boil, stirring constantly. boil for 3-4 minutes, then remove from heat.
• 7 stir in 1/4 cup parmesan cheese. spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish.
• 8 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.
• 9 brush crescent rolls with egg ; sprinkle with 2 tablespoons parmesan cheese.
• 10 bake at 375 for 15 to 20 minutes or until crescent rolls are golden brown.