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Crescent Chicken Newburg

Enjoy this rich family-favorite made using chicken, refrigerated crescent rolls, broccoli and cheese – baked to a perfect golden brown hue.

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  • prep time 25 min
  • total time 55 min
  • ingredients 12
  • servings 6
 

Ingredients

2
tablespoons butter or margarine
6
boneless skinless chicken breast halves, cut into 1/2-inch pieces
1/4
cup all-purpose flour
1/4
to 1/2 teaspoon salt
1/4
teaspoon white pepper
1 1/2
cups half-and-half
3
tablespoons dry sherry
1
(16-oz.) pkg. frozen broccoli, carrots and water chestnuts, cooked, drained
3
tablespoons grated Parmesan cheese
1
(8-oz.) can refrigerated crescent dinner rolls
1
tablespoon butter or margarine, melted
1/4
teaspoon paprika

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; cook and stir until browned and no longer pink in center. Reduce heat to medium; stir in flour, salt, pepper, half-and-half and sherry. Cook until mixture boils and thickens, stirring constantly.
  • 2 Stir in cooked vegetables and 2 tablespoons of the Parmesan cheese. Cook an additional 4 to 6 minutes or until thoroughly heated, stirring frequently. Spoon into ungreased 12x8-inch (2-quart) glass baking dish.
  • 3 Remove dough from can in rolled section; do not unroll. Cut roll into 12 slices; cut each slice in half crosswise. Arrange slice halves, curved side up, around outside of chicken mixture. Brush with 1 tablespoon melted butter. Sprinkle with remaining tablespoon Parmesan cheese. Sprinkle entire casserole with paprika.
  • 4 Bake at 350°F. for 23 to 27 minutes or until rolls are deep golden brown.
  • 1 Heat oven to 350°F. Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; cook and stir until browned and no longer pink in center. Reduce heat to medium; stir in flour, salt, pepper, half-and-half and sherry. Cook until mixture boils and thickens, stirring constantly.
  • 2 Stir in cooked vegetables and 2 tablespoons of the Parmesan cheese. Cook an additional 4 to 6 minutes or until thoroughly heated, stirring frequently. Spoon into ungreased 12x8-inch (2-quart) glass baking dish.
  • 3 Remove dough from can in rolled section; do not unroll. Cut roll into 12 slices; cut each slice in half crosswise. Arrange slice halves, curved side up, around outside of chicken mixture. Brush with 1 tablespoon melted butter. Sprinkle with remaining tablespoon Parmesan cheese. Sprinkle entire casserole with paprika.
  • 4 Bake at 350°F. for 23 to 27 minutes or until rolls are deep golden brown.

EXPERT TIPS

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Expert Tips

"Newburg" generally refers to a dish made with chopped cooked shellfish served over toast points. This more family-friendly version pairs the typical Newburg sauce, made from butter, cream and sherry, with chicken and uses refrigerated crescent rolls instead. If you prefer to twist the concept a bit more, you can use a different mix of frozen vegetables than the kind called for in this rich recipe.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
480
(
Calories from Fat
210),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
10g,
10%
Trans Fat
2 1/2g
2 1/2%
),
Cholesterol
115mg
115%;
Sodium
770mg
770%;
Total Carbohydrate
35g
35%
(Dietary Fiber
3g
3%
  Sugars
10g
10%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
120%;
Vitamin C
10%;
Calcium
15%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.