Crescent Topped Chicken

Photo by wendi m.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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® Valley Fresh Steamers™ 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

  • Topping

  • 1

    (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

  • 1

    egg white, beaten

  • 2

    tablespoons grated Parmesan cheese

Directions

DIRECTIONS 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.

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