Yummy for the Tummy

Just for the record- I am no expert in the kitchen. But I have made a new goal, which is to try a new recipe for dinner every Monday, since I have that day off of work and have time to prepare. The rest of the week, the menu is usually very simple, as I don't get home from work until at leat 6:00 on early days.
Anyway, I made a dish a few weeks ago that was a big hit...and it looked BEAUTIFUL!!! Like it came straight out of a magazine. Brad was so impressed, he snapped pics and told me it was "post-worthy". Indeed.
A lot of these ingredients are staples for most- I did a little substituting as well. This makes 8 servings, which it really is wonderful as left overs!
I served the casserole with a side of parmesan risotto (just an idea :)



Parmesan Crescent-Topped Chicken A La King

Prep Time: 40 minutes; Start to finish: 1 hour
Per Serving: 310 calories, 2g Dietary Fiber, 13g Fat
Ingredients-Casserole:
2 tbsp butter
1 1/2 lb. boneless, skinless chicken breast halves, cut into bite-sized pieces
1 1/2 cups carrot strips (I used baby carrots, cut up)
1 1/2 cups fresh green beans or Green Giant Frzen Cut Green Beans (I used a can of Del Monte canned beans)
1 cup thin red bell pepper strips (1 medium)
1/2 cup sliced green onions (I am not a fan of these, so I used half a sweet onion)
1/2 cup all purpose flour
1/2 tsp dried Italian seasoning
1/4 tsp salt
1/8 tsp pepper
1 (14.5 oz) can ready-to-serve chicken broth
3/4 cup milk
1/4 cup grated Parmesan cheese
*I also used frozen peas and fresh mushrooms I had on hand

Topping:
1 (8 oz.) can Refrigerated Crescent Dinner Rolls
1 egg white, beaten
2 tbsp grated Parmesan cheese

Preparation Directions:
1. Heat oven to 375 degrees. In large skillet, melt 2 tbsp butter over med-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 crisp-tender, stirring occasionally.

2. Lightly spoon flour into measuring cup; level off. 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" (3 quart) baking dish.

3. 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. Brush crescent rolls with egg white; sprinkle with 2 tbsp Parmesan cheese.

4. Bake ar 375 degrees for 15-20 minutes or until crescent rolls are golden brown.