Parmesan Crescent-Topped Chicken a La King

Casserole:

• 2 tblsp butter
• 1 1/2 lb. boneless skinless chicken breast halves, cut into bite-sized pieces
• 1 1/2 c carrot strips
• 1 1/2 c cut fresh green beans or frozen cut green beans
• 1 c thin red bell pepper strips (1 medium)
• 1/2 c sliced green onions
• 1/2 c flour
• 1/2 tsp dried Italian seasoning
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 (14 1/2-oz.) can ready-to-serve chicken broth
• 3/4 c milk
• 1/4 c grated Parmesan cheese

Topping:

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

Directions:

Heat oven to 375°F.

In large skillet, melt 2 tblsp butter over medium-high heat. Add chicken; cook and stir 3 mins. 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 c Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13x9-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 tblsp Parmesan cheese.

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

8 servings