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Post by Deleted on Jan 14, 2019 20:17:39 GMT -5
Parmesan Crescent-Topped Chicken A La King by Beckie
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 1/2x1/4x1/4 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 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 tablespoons Parmesan cheese.
Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.
Makes: 8 servings
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