Parmesan Crescent Topped Chicken A La King Recipes
CRESCENT-TOPPED CHICKEN A LA KING
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.
Provided by newspapergal
Categories Savory Pies
Time 55m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 301.6, Fat 8.4, SaturatedFat 4, Cholesterol 78.2, Sodium 578.2, Carbohydrate 27.3, Fiber 3.1, Sugar 3.6, Protein 28.3
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