Crescent Chicken Newburg

2 tbsp. margarine or butter
6 boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1/4 cup all-purpose flour
1/4 to 1/2 tsp. salt
1/4 tsp. white pepper
1 1/2 cups half-and-half
3 tbsp. dry sherry
1 (16 oz.) package frozen broccoli/carrots/cauliflower combination
2 tbsp. grated Parmesan cheese
1 (8 oz.) can refrigerated crescent dinner rolls
1 tbsp. margarine or butter, melted
1 tbsp. grated Parmesan cheese
1/4 tsp. paprika

Heat oven to 350 degrees. In a large skillet, melt 2 tablespoons margarine over medium-high heat. Add chicken; cook and stir until browned and no longer pink. Reduce heat to medium; stir in flour, salt, pepper, half-and-half and sherry. Cook until mixture boils and thickens, stirring constantly. Stir in cooked vegetables and 2 tablespoons Parmesan cheese. Cook an additional 4 to 6 minutes, or until thoroughly heated. Spoon mixture into an ungreased 12 x 8-inch (2-quart) baking dish. Remove crescent roll dough from can in rolled section; do not unroll. Cut roll into 12 slices; cut each slice in half. Arrange slice halves, curved side up, around outside of chicken mixture, overlapping slightly. Brush with 1 tablespoon butter and sprinkle with 1tablespoon Parmesan cheese. Sprinkle entire casserole with paprika. Bake at 350 degrees for 23 to 27 minutes, or until rolls are deep golden brown