Parmesan Crescent-Topped Chicken A La King

Ingredients

• 1 cup bell pepper red thin (1 medium)
• 2 tablespoons butter 
• 1.5 cups carrots ()
• 1.8 cups chicken broth progresso® (from 32-oz carton)
• 1  egg whites beaten
• 0.5 cup flour all-purpose
• 1.5 cups green beans frozen green giant®
• 0.5 cup spring onion sliced
• 0.5 teaspoon seasoning dried italian
• 0.8 cup milk 
• 2 tablespoons parmesan cheese grated
• 0.1 teaspoon pepper 
• 8 oz regular crescent rolls refrigerated pillsbury® canned
• 0.3 teaspoon salt 
• 1.5 lb chicken breast halves boneless skinless cut into bite-sized pieces

Equipment

• frying pan
• oven
• baking pan
• measuring cup

Directions

1. Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat.
2. Add chicken; cook and stir 3 minutes.
3. Add carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
4. Lightly spoon flour into measuring cup; level off.
5. Add flour, Italian seasoning, salt and pepper to 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 or 13x9-inch (3-quart) baking dish.
6. 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.
7. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
8. Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.