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Cresent Chicken Newburg




Source of Recipe


marlaoh






List of Ingredients



• 2 tablespoons margarine or butter
  
• 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 ounce) package frozen broccoli, carrots and cauliflower combination
  
• 2 tablespoons grated parmesan cheese
  
• 1 (8 ounce) can refrigerated cresent dinner rolls
  
• 1 tablespoon margarine or butter, melted
  
• 1 tablespoon grated parmesan cheese
  
• 1/4 teaspoon paprika
  






Instructions



1. Preheat oven to 350 degrees. In a large skillet, melt 2 tablespoons margarine over medium high heat. Add chicken; cook and stir until browned and no longer pink. 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 parmesan cheese. Cook an additional 4 to 6 minutes, or until thoroughly heated. Spoon mixture into an ungreased 12x8 inch (2 quart) baking dish.
   
2. Remove cresent roll dough from can in rolled section; do not unroll. Cut roll into 12 slices; cut each slice in half. Arrange sliced halves, curved side up, around outside of chicken mixture, overlapping slightly. Brush with 1 tablespoon butter and sprinkle with 1 tablespoon parmesan cheese. Sprinkle entire casserole with paprika, Bake at 350 degrees for 23 to 27 minutes, or until rolls are deep golden brown.