Parmesan Crescent Topped Chicken A La King Modified Recipes

Steps:

• Heat oven to 375 degrees.
• In large skillet, melt 2 tablespoons butter over medium-high heat.
• 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.
• Add flour, Italian seasoning, salt and pepper.
• Stir in broth and milk.
• Bring to a boil, stirring constantly. Boil for 3-4 minutes, then remove from heat.
• 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 for 15 to 20 minutes or until crescent rolls are golden brown.

Steps:

• Heat oven to 350ºF.
• Cook noodles in large saucepan as directed on package, omitting salt and adding peas to the boiling water the last minute. Meanwhile, microwave cream cheese spread, milk and onion powder in microwaveable bowl on HIGH 1-1/2 to 2 min. or until cream cheese is melted and mixture is well blended, stirring after 1 min.
• Drain noodle mixture; place in 3-qt. casserole sprayed with cooking spray. Add cream cheese sauce, chicken, mushrooms and 1 cup shredded cheese; mix well. Top with remaining shredded cheese. Spread bread with butter; sprinkle with Parmesan. Cut diagonally into quarters; arrange on top of casserole.
• Bake 25 to 30 min. or until bread is golden brown and casserole is heated through.

Steps:

• 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, vegetables, mushrooms 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. * Add liquids before flour and simmer for 10 mins or so, vegetables and chicken were too hard during first try.