In large skillet, melt 2 tablespoons butter over medium-high heat.
Add chicken; cook and stir 3 minutes. Add mushrooms, carrots, green beans, bell pepper and onions; cover and cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally.
Add flour, Italian seasoning, salt and pepper.
Stir in broth and milk.
Bring to a boil, stirring constantly. Boil for 3-4 minutes, then remove from heat.
Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish.
Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP.
Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.
Bake at 375 for 15 to 20 minutes or until crescent rolls are golden brown.