Sharlyn's Chicken Croissants
2 tubes of dinner croissants
1 can cream of chicken soup
chicken, either boiled and shredded or 2 cans (recommend rinsing thoroughly and further shredding with a fork to reduce the canned-ness)
green onions, diced
cream cheese
Preheat oven to 375 degrees. Lay out croissants in rectangles (formed by two croissants). Spread a layer of softened cream cheese over each. Sprinkle with diced green onions. Place a small heap of chicken on one side of each rectangle, then fold over into a square and pinch edges shut. Bake for 11 to 13 minutes. Meanwhile, heat cream of chicken soup over the stove (dilute with water as desired). Serve (amount to taste) over baked croissants. Makes 8 croissants.
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