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Tuesday, July 6, 2010

Parmesan Crescent-Topped Chicken A la King

Whoa—I am SO sorry for the lack of blogging!!! New jobs, computer problems, family get-togethers and the Fourth of July sure take time away from blogging! But we're still here and cooking! This is maybe only the second casserole I've ever made, but don't write off casseroles—look how pretty this one is! I actually gasped when I opened the oven and saw it.



Parmesan Crescent-Topped Chicken A la King

Ingredients:

Casserole:
2 Tbsp butter (don't substitute, because you make a rue with it)
1 1/2 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 1/2 cups carrot strips (I used grated carrots)
1 1/2 cups cut fresh green beans or frozen green beans
1 medium red bell pepper, cut into thin strips
1/2 cup sliced green onions
1/2 cup all-purpose flour
1/2 tsp dried Italian seasoning
1/4 tsp salt
1/8 tsp pepper
1 3/4 cups chicken broth
3/4 cup milk
1/4 cup grated Parmesan cheese

Topping:
1 (8-oz.) can refrigerated crescent rolls
1 egg white, beaten
2 Tbsp grated Parmesan cheese

Directions:
Heat oven to 375º. In a large skillet, melt 2 Tbsp 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 tender, stirring occasionally.
Add flour, Italian seasoning, salt and pepper to the 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 pan or 13x9-inch baking dish (mine actually fit in a 1 1/2-quart oval dish).
Separate dough into 8 triangles. Start rolling crescents at the big end (like you would for rolls) and roll halfway. *Note- my casserole dish was only big enough to fit 7 crescent rolls, so I cut the last one into three small triangles and made little "rosettes" for the middle. Fancy schmancy, I know!* Arrange over hot chicken mixture with tips toward center. Do not overlap. Brush crescent rolls with egg white, sprinkle with Parmesan cheese.
Bake for 15–20 minutes or until crescent rolls are golden brown.


It looks really cheesy, but it's actually not! I think the small grated carrots in mine helped with the orange color. If you don't like the look, use bigger carrots (like the carrot match-sticks you can buy in the store). What a good way to hide veggies for kids though!

Original recipe found here.

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