Crescent-Topped Hunters'-Style Chicken

• nonstick cooking spray
• 1 tablespoon oil
• 1 cup fresh baby carrots, quartered lengthwise
• 1 medium onion, halved, thinly sliced
• 1 lb chicken breast, strips for stir-frying
• 2 cups frozen cut green beans, thawed
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 1 (12 ounce) jarbrown mushroom gravy
• 14 cup all-purpose flour
• 14 teaspoon salt
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1 tablespoon sesame seeds

1. Heat oven to 375.
2. Spray 13x9-inch (3 quart) glass baking dish or 3-quart oval casserole with non stick cooking spray.
3. Heat oil in large nonstick skillet over medium-high heat until hot.
4. Add carrots and onion; cook and stir 3 minutes.
5. Add chicken; cook 4 to 5 minutes or until chicken is no longer pink in center and vegetables are tender, stirring frequently.
6. Add green beans, tomatoes and mushrooms; mix well.
7. In small bowl, combine gravy, flour and salt; blend well.
8. Add to chicken mixture; cook and stir until mixture is bubbly.
9. Remove from heat.
10. Place into sprayed baking dish.
11. Separate dough into 8 triangles.
12. Starting from shortest side of each triangle, roll up halfway; arrange over hot chicken so pointed ends are toward center.
13. Spray rolls with cooking spray; sprinkle with sesame seed.
14. Bake 18 to 23 minutes or until crescent rolls are deep golden brown.

nonstick cooking spray, oil, fresh baby carrots, onion, chicken, green beans, tomatoes, mushrooms, jarbrown mushroom, flour, salt, rolls, sesame seeds

Taken from www.food.com/recipe/crescent-topped-hunters-style-chicken-162338 (may not work)