Crescent-Topped Chicken A La King - cooking recipe

Ingredients

2 tablespoons butter
1 1/2 lbs boneless skinless chicken breast halves, cut into bite-sized pieces
1 cup mushroom, sliced
1 1/2 cups carrots, strips
1 1/2 cups green beans, chopped
1 red bell pepper, cut into thin strips
1/2 cup sliced green onion
1/2 cup all-purpose flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14 1/2 ounce) can chicken broth
3/4 cup milk
1/4 cup grated parmesan cheese
Topping
1 (8 ounce) can crescent rolls
1 egg white, beaten
2 tablespoons grated parmesan cheese

Preparation

Heat oven to 375 degrees.
In large skillet, melt 2 tablespoons butter over medium-high heat.
Add chicken; cook and stir 3 minutes. Add mushrooms, carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
Add flour, Italian seasoning, salt and pepper.
Stir in broth and milk.
Bring to a boil, stirring constantly. Boil for 3-4 minutes, then remove from heat.
Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish.
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.
Bake at 375 for 15 to 20 minutes or until crescent rolls are golden brown.