Crescent-Topped Hunters'-Style Chicken

Enjoy this delicious chicken dinner packed with veggies and topped with Pillsbury® crescent dinner rolls – a hearty meal.

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Servings 8

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ingredients 13
Prep Time 25 min
Total Time 55 min

Ingredients

: Nonstick cooking spray

1: tablespoon oil

1: cup fresh baby carrots, quartered lengthwise

1: medium onion, halved, thinly sliced

1: lb chicken breast strips for stir-frying

2: cups Green Giant® frozen cut green beans, thawed

1: can (14.5 oz) diced tomatoes, undrained

1: jar (4.5 oz) Green Giant® sliced mushrooms, drained

1: jar (12 oz) brown mushroom gravy

1/4: cup all-purpose flour

1/4: teaspoon salt

1: can (8 oz) Pillsbury® refrigerated crescent dinner rolls

1: tablespoon sesame seed

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Directions

1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish or 3-quart oval casserole with nonstick cooking spray. Heat oil in large nonstick skillet over medium-high heat until hot. Add carrots and onion; cook and stir 3 minutes. Add chicken; cook 4 to 5 minutes or until chicken is no longer pink in center and vegetables are tender, stirring frequently.
2 Add green beans, tomatoes and mushrooms; mix well. In small bowl, combine gravy, flour and salt; blend well. Add to chicken mixture; cook and stir until mixture is bubbly. Remove from heat. Pour into sprayed baking dish.
3 Separate dough into 8 triangles. Starting from shortest side of each triangle, roll up halfway; arrange over hot chicken mixture so pointed ends are toward center. Spray rolls with cooking spray; sprinkle with sesame seed.
4 Bake 18 to 23 minutes or until crescent rolls are deep golden brown.