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Parmesan Crescent-Topped Chicken A La King Recipe | by
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Parmesan Crescent-Topped Chicken A La King Recipe



Crescent rolls and chicken breasts provide a new angle to chicken à la king.





2 tablespoons butter

1 1/2lb. boneless skinless chicken breast halves, cut into bite-sized pieces

1 1/2cups carrot strips (1 1/2x1/4x1/4 inch)

1 1/2cups cut fresh green beans or Green Giant® Valley Fresh Steamers™ frozen cut green beans

1 cup thin red bell pepper strips (1 medium)

1/2 cup sliced green onions


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(8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

1 egg white, beaten

2 tablespoons grated Parmesan cheese




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, green beans, bell pepper 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.

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Taken on April 16, 2008