Preheat oven to 375 degrees.

Cut the chicken into small bite sized pieces. Mix flour salt and pepper together, and dredge the chicken in it, taking care to coat it completely.

Melt the butter or spread in skillet over med-high heat, add the garlic and half the chicken, stir the chicken around until coated, then add remaining chicken, stir until the flour coating is cooked, and slightly crisped. Remove chicken to bowl and set aside.

Saute the mushrooms in same bowl, no need to add more butter, once the mushrooms start to release their liquid the will cook fine.

Whisk the package of French onion soup into 2 cups of water. Once the mushrooms are mostly cooked, add the soup and cream cheese.

Stir until cream cheese is mostly dissolved, then return chicken to pan, and cook for 5-6 minutes, until it is starting to thicken. Shut off burner.

Spread the French green beans out on bottom of greased 8x11 baking dish.

Top the green beans with ½ cup cheddar, then the chicken mixture, then ¾ cup of the cheddar.

Open the canister of Pillsbury Grands crescents, and roll out. Place 6 of the crescent triangles on top overlapping a little. Use the other 2 to make an edge crust, and cut out a few decorative shapes with small cookie cutters if you like.

Beat one egg, and baste crust with it.

Bake 18-20 minutes. Top should be a little browned but not burnt at all.

Cool 15 minutes before serving.