Pre heat oven to 400. Fill a large pot with water and chicken broth seasoning. You will be cooking chicken, noodles, and vegetables in this pot. Less clean up and faster.
Add chicken . Bring to a boil and cook about 10 minutes on medium heat. Enough heat to keep it at a steady boil.
Add noodles , onions and carrots. Set timer for 12 minutes. While thats cooking , lets get the sauce ready. About a minute out, add frozen peas.
In a large saute pan, Melt 6 tablespoons of unsalted butter on medium heat. Start sprinkling in flour and whisking. Keep adding a little bit of flour at a time and whisking until flour is gone and has turned a light brown. About 5 minutes.
Add garlic. Cook about 2.
Use a ladle and add 3 ladles full of the boiling broth to the flour mixture. About 3 cups . Whisk until smooth. Add another 3 or 4 ladles to the pan and whisk to smooth.
Add heavy cream or milk. Whisk in and cook until noodles are done . About 5 minutes.
Remove chicken and dice into bite size pieces. Drain noodles and vegetables. Add both ingredients to a large greased baking dish. Add cream sauce and mix . Add fresh cracked pepper.
Unwrap your crescent tube and place it on top of your chicken mixture. Melt 2 tablespoon of butter and brush onto the crescents. This will make the crescents amazingly crispy. Put in oven and cook about 14 minutes. Crescents will be a beautiful brown color. Enjoy
