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Crescent Chicken Newburg

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  • Prep 25 min
  • Total 55 min
  • Ingredients 12
  • Servings 6
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Enjoy this rich family-favorite made using chicken, refrigerated crescent rolls, broccoli and cheese – baked to a perfect golden brown hue.
By Pillsbury Kitchens
Updated May 26, 2010
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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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    "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.

Nutrition Information

480 Calories, 23g Total Fat, 34g Protein, 35g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
480
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
10g
52%
Trans Fat
2 1/2g
Cholesterol
115mg
38%
Sodium
770mg
32%
Potassium
520mg
15%
Total Carbohydrate
35g
12%
Dietary Fiber
3g
13%
Sugars
10g
Protein
34g
% Daily Value*:
Vitamin A
120%
120%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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