1 tsp butter
1 small onion, chopped
2 cups mushrooms, sliced
1/4 tsp. paprika
1/4 tsp. dried thyme, crushed
1/2 tsp. table salt (more to taste)
1/4 tsp. black pepper
2 cups frozen mixed vegetables
1 cup canned chicken broth
3 cups cooked chicken breast, chopped
2 Tbsp. all-purpose flour
1/2 cup fat-free evaporated milk, divided
Reduced-fat crescent roll dough, undivided
Preheat oven to 375' F. Coat a 10" round shallow baking dish with cooking spray.
Coat a large pot with cooking spray, add butter & melt over medium heat. Add onion & mushrooms and cook, until tender. Stirring frequently, about 5 minutes. Stir in paprika, thyme, salt & pepper. Add vegetables, broth and chicken. Cover & simmer 15 minutes.
In a small cup, combine flour & 1/4 cup of evaporated milk, stir into chicken mixture. Cook over medium heat until thickened, stirring constantly for approximately 2 minutes. Stir in remaining 1/4 cup evaporated milk & cooking until mixture is slightly thickened approximately 2-3 minutes more.
Spoon chicken mixture in baking dish. Bake approximately 15 minutes. Serves 6.