PARMESAN CRESCENT-TOPPED CHICKEN A LA KING

FOR THE 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® 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 (14 1/2-oz.) can ready-to-serve chicken broth
3/4 cup milk
1/4 cup grated Parmesan cheese
FOR THE TOPPING:
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons grated Parmesan cheese

Heat oven to 375 degrees F.

TO PREPARE THE CASSEROLE:
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.

TO PREPARE THE TOPPING:
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.

TO BAKE:
Bake at 375 degrees F. for 15 to 20 minutes or until crescent rolls are golden brown.

Servings: 8
Adapted from source: Pillsbury