Ingredients

The following ingredients have 4 Servings
  • 2 spray(s) Butter-flavor cooking spray
  • 1 tsp Salted butter
  • 1 small Uncooked onion(s) chopped
  • 2 cup(s) Fresh mushroom(s) sliced
  • 0.25 tsp Paprika
  • 0.25 tsp Dried thyme crushed
  • 0.5 tsp Table salt or more to taste
  • 0.25 tsp Black pepper
  • 2 cup(s) Frozen mixed vegetables
  • 1 cup(s) Canned chicken broth
  • 3 cup(s), chopped Cooked skinless boneless chicken breast(s)
  • 2 Tbsp All-purpose flour
  • 0.5 cup(s) Fat free evaporated milk divided
  • 4 piece(s) Reduced fat crescent roll dough unrolled

Instruction

  • Preheat oven to 375ºF. Coat a 10-inch round shallow baking dish with cooking spray.
  • Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onion and mushrooms and cook, until tender, stirring frequently, about 5 minutes. Stir in paprika, thyme, salt and pepper. Add vegetables, broth and chicken. Cover and simmer 15 minutes.
  • In a small cup, combine flour and 1/4 cup of evaporated milk; stir into chicken mixture. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining 1/4 cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes more.
  • Spoon chicken mixture into prepared baking dish. Unroll crescent rolls and arrange dough around inside edge of baking dish to form a border (there will be a hole in the middle). Bake until rolls are golden brown and filling is bubbly, about 15 minutes. Cut into 6 pieces and serve.