Casserole
* 2 Tbs. butter
* 1 lb. boneless skinless chicken breast halves, cut into bite sized pieces
* 1 ½ c. carrot strips (1 ½ x ¼ x ¼ in.)
* 1 ½ c. fresh or frozen green beans
* 1 c. thin red bell pepper strips (1 med.)
* ½ c. sliced green onions
* ½ c. all-purpose flour
* ½ tsp. dried Italian seasoning
* ¼ tsp. salt
* 1/8 tsp. pepper
* 1 ¾ c. chicken broth
* ¾ c. milk
* ¼ c. grated Parmesan cheese
Topping
* 1 (8oz.) can refrigerated crescent rolls
* 1 egg white, beaten
* 2 Tbl. Grated Parmesan cheese
Heat oven to 375. In large skillet, melt 2 Tbl. Butter over med-high heat. Add chicken; cook & stir 3 min. Add carrots, green beans, bell pepper & onions; cover & cook until chicken is no longer pink & veggies are crisp-tender, stirring occasionally. Add flour, Italian seasoning, salt & pepper to skillet. Stir in broth & milk. Bring to a boil, stirring constantly. Stir in ¼ c. Parmesan cheese. Spoon into ungreased 2 ½ qt. oval casserole or 13x9” baking dish. Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up ½ way. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 Tbl. Parmesan cheese. Bake @ 375 for 15-20 min. or until crescent rolls are golden brown.
* 2 Tbs. butter
* 1 lb. boneless skinless chicken breast halves, cut into bite sized pieces
* 1 ½ c. carrot strips (1 ½ x ¼ x ¼ in.)
* 1 ½ c. fresh or frozen green beans
* 1 c. thin red bell pepper strips (1 med.)
* ½ c. sliced green onions
* ½ c. all-purpose flour
* ½ tsp. dried Italian seasoning
* ¼ tsp. salt
* 1/8 tsp. pepper
* 1 ¾ c. chicken broth
* ¾ c. milk
* ¼ c. grated Parmesan cheese
Topping
* 1 (8oz.) can refrigerated crescent rolls
* 1 egg white, beaten
* 2 Tbl. Grated Parmesan cheese
Heat oven to 375. In large skillet, melt 2 Tbl. Butter over med-high heat. Add chicken; cook & stir 3 min. Add carrots, green beans, bell pepper & onions; cover & cook until chicken is no longer pink & veggies are crisp-tender, stirring occasionally. Add flour, Italian seasoning, salt & pepper to skillet. Stir in broth & milk. Bring to a boil, stirring constantly. Stir in ¼ c. Parmesan cheese. Spoon into ungreased 2 ½ qt. oval casserole or 13x9” baking dish. Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up ½ way. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 Tbl. Parmesan cheese. Bake @ 375 for 15-20 min. or until crescent rolls are golden brown.
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