[parmesan crescent-topped chicken a la king]

2 tablespoons unsalted butter
3 large chicken breasts, cut into bite-sized cubes
1 1/2 cups carrot strips (1 1/2x1/4x1/4 inch)
2 cups frozen mixed vegetables, green beans, peas, corn
1/2 cup diced white onion
1/2 cup all-purpose flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 3/4 cups Chicken Broth
3/4 cup milk
1/4 cup grated Parmesan cheese
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. Lightly season chicken with salt and pepper and add chicken to the skillet; cook and stir 3 minutes. Add vegetables; 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.

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