This is another chicken casserole recipe that my husband really enjoys. It's easy to put together, and it uses refrigerated crescent rolls baked on the top.

This recipe comes from Pillsbury's Best Chicken Cookbook. I recommend this cookbook to those who, like me, cooks a lot of chicken!

2 tblsp. 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 tsp. salt
1/4 tsp. white pepper
1 1/2 cups half-and-half (note: I usually use skim milk)
3 tblsp. dry sherry
1 (16 oz.) package frozen broccoli, carrots and water chestnuts, cooked, drained (note: I use the broccoli/carrots/cauliflower combination instead)
2 tblsp. grated Parmesan cheese
1 (8 oz.) can refrigerated crescent dinner rolls (note: I use the reduced fat version)
1 tblsp. margarine or butter, melted
1 tblsp. grated Parmesan cheese
1/4 tsp. paprika

Heat 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 12 x 8-inch (2-quart) baking dish.

Remove crescent roll dough from can in rolled section; do not unroll. Cut roll into 12 slices; cut each slice in half. Arrange slice 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. Makes 6 servings.

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