Crescent-Topped Hunters'-Style Chicken

Comfort food.

• Ready In: 55 mins
• Serves: 8

Ingredients

•  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 1/2ounce) can diced tomatoes, undrained
• 1 (4 1/2ounce) 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

Directions

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.