Parmesan Crescent Topped Chicken A La King *

 2 Tbsp butter

1 1/2 pound boneless skinless chicken breast, cut into bite size pieces

1 1/2 cups matchstick carrot strips

1 1/2 cups frozen cut green beans

1 red bell pepper, cut into thin strips

1/2 cup sliced green onions

1/2 cup AP flour

1/2 tsp italian seasoning

1/4 tsp salt

1/8 tsp pepper

1 3/4 cup chicken broth

3/4 cup milk

1/4 cup grated parmesan cheese

1 (8 oz) can refrigerated crescent dinner rolls

1 egg white, beaten

2 Tbsp grated parmesan cheese

Heat oven to 375.  In large skillet, melt 2 Tbsp butter over medium 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.  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 13x9 baking dish.  Separate dough into 8 triangles.  Starting at short side of triangle, roll each triangle up halfway.  Arrange around edges of chicken mixture with tips toward center.  Do not overlap.  Brush crescent rolls with egg white; sprinkle with 2 Tbsp parmesan cheese.  Bake at 375 for 15-20 minutes or until crescent rolls are golden brown.