Parmesan Crescent-Topped Chicken A La King

 

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 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 3/4

cups Progresso® Chicken Broth (from 32-oz carton)

3/4

cup milk

1/4

cup grated Parmesan cheese

1

can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1

egg white, beaten

2

tablespoons grated Parmesan cheese

• 1 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.
• 2 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.
• 3 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.
• 4 Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.