STREAMING NOW: The Layover

Crescent-Topped Chicken a La King

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“from Pillsbury, though I've adapted it some. DH really liked this, and I think kids would, too -- it's homey comfort food, and actually comes together pretty quickly.”
READY IN:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375 degrees.
  2. In large skillet, melt 2 tablespoons butter over medium-high heat.
  3. Add chicken; cook and stir 3 minutes. Add mushrooms, carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
  4. Add flour, Italian seasoning, salt and pepper.
  5. Stir in broth and milk.
  6. Bring to a boil, stirring constantly. Boil for 3-4 minutes, then remove from heat.
  7. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish.
  8. 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.
  9. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
  10. Bake at 375 for 15 to 20 minutes or until crescent rolls are golden brown.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: