1 rotisserie chicken from deli
1-2 cups chopped asparagus
1 can refrigerated crescent roll dough
1 tbs. butter
1/2 cup green onion
1/4 cup flour
1 cup chicken broth
1/2 cup dry white wine
1 cup heavy cream
De-bone deli chicken and steam asparagus and place in a greased casserole dish.
When sauce thickens, add cream, stir, and pour over chicken and asparagus.
Bake for 425 for 10-12 minutes, reduce heat to 350 and bake another 10-12 minutes or until crescent rolls are cooked through.
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