Crescent-Topped Chicken a La King

“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.”

Ingredients Nutrition


  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.

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