Parmesan Chicken à la King Casserole

This recipe arrived in my email inbox via the Pillsbury digital newsletter, to which you can subscribe by clicking here. i had all the ingredients except green onions & bell peppers, which are relatively cheap & a trip to the grocery store was on the list for that day anyway.  The chicken breasts were already on hand, $1.99/lb at Publix last week, as were the crescent rolls, <50¢ after sale + coupons a few weeks ago.


All in all, given the tastiness, low cost, ease of preparation & likelihood of the ingredients being on hand, it's an excellent dish. i did make a few changes to the recipe, most notably the addition of some dry sherry, which i think always improves a casserole. We'll be having the leftovers for supper tomorrow night, most likely.


Parmesan Crescent-Topped Chicken à la King 

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® Valley Fresh Steamers™ frozen cut green beans (i used 1 can green beans, since that was all i had on hand)
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 (used ~1/2 Tbspn fresh chopped Italian herbs)
1/4	teaspoon salt
1/8	teaspoon pepper
1 3/4	cups Progresso® Chicken Broth (from 32-oz. carton) (used some already-opened beef stock, thinned 1:1 with water)
3/4	cup milk (used already-opened evaporated milk)
1/4	cup grated Parmesan cheese
Topping
1	(8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1	egg white, beaten
2	tablespoons grated Parmesan cheese

DIRECTIONS

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.