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Parmesan Crescent-Topped Chicken A La King

Give chicken a la king a new spin with Crescent rolls and chicken breasts.

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  • prep time 40 min
  • total time 60 min
  • ingredients 16
  • servings 8
 

Ingredients

Casserole

2
tablespoons butter
1 1/2
lb boneless skinless chicken breast halves, cut into bite-sized pieces
1 1/2
cups carrot strips (1 1/2x1/4x1/4 inch)
1 1/2
cups Green Giant® frozen cut green beans
1
cup thin red bell pepper strips (1 medium)
1/2
cup sliced green onions
1/2
cup all-purpose flour
1/2
teaspoon dried Italian seasoning
1/4
teaspoon salt
1/8
teaspoon pepper
1 3/4
cups Progresso® Chicken Broth (from 32-oz carton)
3/4
cup milk
1/4
cup grated Parmesan cheese

Topping

1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1
egg white, beaten
2
tablespoons grated Parmesan cheese

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
  • 2 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 13x9-inch (3-quart) baking dish.
  • 3 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.
  • 4 Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.
  • 1 Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Add chicken; cook and stir 3 minutes. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
  • 2 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 13x9-inch (3-quart) baking dish.
  • 3 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.
  • 4 Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
310
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
),
Cholesterol
65mg
65%;
Sodium
630mg
630%;
Total Carbohydrate
23g
23%
(Dietary Fiber
2g
2%
  Sugars
6g
6%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
150%;
Vitamin C
35%;
Calcium
15%;
Iron
10%;
Exchanges:
1 1/2 Starch; 3 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.