Wednesday, March 12, 2008 - 5:10 pm ET
I was looking through the recipe archives this week and couldn’t believe that I haven’t given you this recipe yet. I am making this tonight and it is so yummy! My kids even eat it.
2 rolls of croissants (from the dairy case)
2-3 cups cooked chicken, cut or torn into small size pieces
2 cups shredded cheddar cheese
1 can cream of chicken soup
1/2 can milk
1/2 can water
garlic, salt, pepper (optional)
How you choose to cook the chicken is up to you. I would recommend boiling it or cooking it in a skillet with a little butter.
Preheat oven to 375 degrees. In a bowl, mix the chicken, half of the cheese, and a dash of the spices together. Spray pan(s) with cooking spray. Unroll croissants and fill with chicken mixture. Then re-roll and lay in pan. In a sauce pan, heat soup, water and milk together until hot, then pour over croissants. Top with remaining cheese. Bake uncovered for 40 minutes.
Some tips:
I like a little more sauce with mine. You can use the family size can if you want.
I use 2 rectangular casserole pans to make these.
You can cut down on the fat content by use low fat cream of chicken soup, reduced fat cheese, and reduced fat milk. I think they sell reduced fat croissants too.
I wait until the croissants are on sale before I make this dish. Sometimes the grocery stores will run these buy 1 get 1 free and then many times Pillsbury has coupons on the Sunday paper.
Wednesday, March 12, 2008 - 5:10 pm ET
You can make it a little ahead of time, but it isn’t as good because the croissants soak up a lot of the cream of chicken. The leftovers that I heat up are good, just not as good as the original. Hope you enjoy it!