Crescent-topped Hunters'-style Chicken

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• nonstick cooking spray
• 1 tablespoon oil
• 1 cup fresh baby carrots, quartered lengthwise
• 1 medium onion, halved, thinly sliced
• 1 lb chicken breast, strips for stir-frying
• 2 cups frozen cut green beans, thawed
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (4 1/2 ounce) jar sliced mushrooms, drained
• 1 (12 ounce) jar brown mushroom gravy
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1 tablespoon sesame seeds

Recipe

• 1 heat oven to 375.
• 2 spray 13x9-inch (3 quart) glass baking dish or 3-quart oval casserole with non stick cooking spray. heat oil in large nonstick skillet over medium-high heat until hot. add carrots and onion; cook and stir 3 minutes. add chicken; cook 4 to 5 minutes or until chicken is no longer pink in center and vegetables are tender, stirring frequently.
• 3 add green beans, tomatoes and mushrooms; mix well. in small bowl, combine gravy, flour and salt; blend well. add to chicken mixture; cook and stir until mixture is bubbly. remove from heat. place into sprayed baking dish.
• 4 separate dough into 8 triangles. starting from shortest side of each triangle, roll up halfway; arrange over hot chicken so pointed ends are toward center. spray rolls with cooking spray; sprinkle with sesame seed.
• 5 bake 18 to 23 minutes or until crescent rolls are deep golden brown.