Crescent-Topped Chicken a La King

Ingredients

• 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

Topping

• 1 (8 ounce) can crescent rolls
• 1 egg white, beaten
• 2 tablespoons grated parmesan cheese

Directions

1. 1

   Heat oven to 375 degrees.

2. 2

   In large skillet, melt 2 tablespoons butter over medium-high heat.

3. 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. 4

   Add flour, Italian seasoning, salt and pepper.

5. 5

   Stir in broth and milk.

6. 6

   Bring to a boil, stirring constantly. Boil for 3-4 minutes, then remove from heat.

7. 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. 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. 9

   Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.

10. 10

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