Categories: Casserole, Chicken, Dinner

Ingredients

• 1 tblsp oil
• 1 cup fresh baby carrots, quartered lengthwise
• 1 med onion halved and thin sliced
• 1 lb chicken breast strips for stir frying
• 2 cups frozen cut green beans, thawed
• 1 can diced tomatoes undrained
• 1 jar 4.5oz sliced mushrooms drained
• 1 12 oz jar mushroom gravy
• 1/4 cup all-purpose flour
• 1/4 tsp salt
• 1 can refrigerated crescent rolls
• 1 tblsp sesame seed

Directions

1. Preheat oven to 375 degrees

2. Grease 13×9 in (3 qt) oval glass baking dish

3. Heat oil in lg skillet over med-high heat until hot

4. Add carrots and onions cook and stir 3 min.

5. Add chicken cook 4-5 min or until chicken is no linger pink in center and veggies are tender stirring frequently

6. Add green beans, tomatoes and mushrooms mix well

7. In small bowl combine gravy flour and salt mix well

8. Add to chicken mix, cook and stir until mix is bubbly.

9. Remove from heat Pour into sprayed baking dish.

10. Seperate refrigerated dough into 8 triangles. Starting from shortest side of each triangle, roll up halfway, arrange over hot chicken mix so pointed ends are twds center.

11. Spray rolls with cooking spray, sprinkle with sesame seed

12. Bake 18-23 min or until crescent rolls are deep golden brown

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