1.
Preheat oven to 350 degrees F (175 degrees C).
2.
In large skillet, melt 3 Tbsp. butter over medium high heat. Add chicken cubes; cook and stir 5 minutes.
3.
Add carrots, green beans, and red bell pepper. Cover and cook until chicken is no longer pink and veggies become tender, stirring occasionally.
4.
Add flour, seasoning, salt, and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/2 cup grated Parmesan cheese. Spoon into 3 quart casserole dish.
5.
Separate crescent rolls into 8 triangles. Loosely roll short side of triangle 1/3 way up. Arrange 4 crescent rolls per side over hot chicken mixture. Don't overlap. Brush crescent rolls with beaten egg and sprinkle with Parmesan cheese.
6.
Bake at 350 degrees for 20 - 25 minutes or until crescent rolls are golden brown.