Crescent-Topped Chicken a La King |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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from Pillsbury, though I've adapted it some. DH really liked this, and I think kids would, too - it's homey comfort food, and actually comes together pretty quickly. 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 |
1 (8 ounce) can crescent rolls |
1 egg white, beaten |
2 tablespoons grated parmesan cheese |
Directions:
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 white; sprinkle with 2 tablespoons Parmesan cheese.
10. Bake at 375 for 15 to 20 minutes or until crescent rolls are golden brown.
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