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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Parmesan Crescent-Topped Chicken a la King Recipe

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This recipe for Parmesan Crescent-Topped Chicken a la King is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons butter
1 1/2 lbs boneless skinless chicken breast halves, cut into bite size pieces
1 1/2 cups frozen peas and carrots
1/2 cup sliced green onions
1/2 cup flour
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14 1/2 oz) can chicken broth
3/4 cup milk
1/4 cup Parmesan cheese

Topping:
1 can Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons Parmesan cheese
Directions:
Directions:
Heat oven to 375º.

In large skillet, melt 2 tablespoons butter over medium high heat. Add chicken; cook and stir 3 minutes. Add onion; cover and cook until chicken is no longer pink.

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 13 x 9 baking dish.

Separate dough into 8 triangles. Starting at the 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 375º for 15-20 minutes or until crescent rolls are golden brown.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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