Crescent Chicken Newburg

Ingredients

3 Tbsp margarine

6 boneless skinless chicken breasts, cut into 1/2-inch pieces

1 red bell pepper, chopped

2 heads broccoli, chopped into florets and cooked until just tender

1/4 cup all-purpose flour

Sea salt and cracked pepper

1 1/2 cups half-and-half

3 Tbsp grated Parmesan cheese

1 (8-oz) can refrigerated crescent dinner rolls

Paprika

Method

Melt 2 Tbsp margarine in a large skillet over medium-high heat. Add chicken; cook and stir until browned and no longer pink. Reduce heat to medium; stir in flour, salt, pepper, and half-and-half and cook until the mixture boils and thickens, stirring constantly. Stir in broccoli, red bell pepper, and 2 Tbsp Parmesan. Cook an additional 4-6 minutes or until thoroughly heated.

Spoon hot mixture into an ungreased 12x8-inch (2 quart) baking dish. Remove crescent roll dough from can; do not unroll. Cut roll into 12 slices and cut each slice in half. Arrange slices curved side up around outside of chicken mixture. Brush the dough with 1 Tbsp melted margarine and sprinkle with remaining Parmesan cheese. Sprinkle the entire casserole with paprika and bake at 350F for 25 minutes or until the rolls are a deep golden brown.

Adapted from Pillsbury's One-Dish Meals Cookbook recipe "Crescent Chicken Newburg".