"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Parmesan Crescent-Topped Chicken a la King Recipe

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This recipe for Parmesan Crescent-Topped Chicken a la King, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, May 20, 2007


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

1 can Crescent Dinner Rolls
1 egg white, beaten
2 tablespoons Parmesan cheese

Heat oven to 375.

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 375 for 15-20 minutes or until crescent rolls are golden brown.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
40 minutes




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