Ingredients
2
tablespoons butter or margarine
6
boneless skinless chicken breast halves, cut into 1/2-inch pieces
1/4
cup all-purpose flour
1/4
to 1/2 teaspoon salt
1/4
teaspoon white pepper
1 1/2
cups half-and-half
3
tablespoons dry sherry
1
(16-oz.) pkg. frozen broccoli, carrots and water chestnuts, cooked, drained
3
tablespoons grated Parmesan cheese
1
(8-oz.) can refrigerated crescent dinner rolls
1
tablespoon butter or margarine, melted
1/4
teaspoon paprika
Preparation
Heat oven to 350°F. Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken; cook and stir until browned and no longer pink in center. Reduce heat to medium; stir in flour, salt, pepper, half-and-half and sherry. Cook until mixture boils and thickens, stirring constantly.
Stir in cooked vegetables and 2 tablespoons of the Parmesan cheese. Cook an additional 4 to 6 minutes or until thoroughly heated, stirring frequently. Spoon into ungreased 12x8-inch (2-quart) glass baking dish.
Remove dough from can in rolled section; do not unroll. Cut roll into 12 slices; cut each slice in half crosswise. Arrange slice halves, curved side up, around outside of chicken mixture. Brush with 1 tablespoon melted butter. Sprinkle with remaining tablespoon Parmesan cheese. Sprinkle entire casserole with paprika.
Bake at 350°F. for 23 to 27 minutes or until rolls are deep golden brown.
