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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.
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Nutrition Facts
Serving Size:1/8 of Recipe
Calories
310
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
5g
25%
Cholesterol
65mg
22%
Sodium
630mg
26%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
8%
Sugars
6g
Protein
26g
% Daily Value*:
Vitamin A
150%
150%
Vitamin C
35%
35%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 3 Very Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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