Parmesan Crescent-Topped Chicken A La King (Modified)

• 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)
• 2 1/2 cups various vegetables
• package of mushrooms
• 1/2 cup sliced onions
• 1/2 cup all-purpose flour
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 3/4 cups Chicken Broth
• 3/4 cup milk
• 1/4 cup grated Parmesan cheese
• Topping
• 1 can (8 oz) Pillsbury(R) refrigerated crescent dinner rolls
• 1 egg white, beaten
• 2 tablespoons grated Parmesan cheese

1. 1
2. Heat oven to 375u0b0F. 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.
3. 2
4. 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.
5. 3
6. 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.
7. 4
8. Bake at 375u0b0F. for 15 to 20 minutes or until crescent rolls are golden brown.
9. * Add liquids before flour and simmer for 10 mins or so, vegetables and chicken were too hard during first try.

butter, chicken, carrot, various vegetables, mushrooms, onions, allpurpose, italian seasoning, salt, pepper, chicken broth, milk, parmesan cheese, topping, rolls, egg, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/parmesan-crescent-topped-chicken-a-la-king-modified-51126361 (may not work)