Ingredients
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 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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
egg white, beaten
2
tablespoons grated Parmesan cheese
Preparation
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.
