Chicken Croissant Rolls

Preheat oven to 375°F. Cook the chicken until tender; cool and shred (or if using canned chicken, drain).

Mix chicken with the softened cream cheese in a small bowl. Roll out the croissant rolls, put a spoonful of chicken mixture at the wide end of the roll, fold over the sides and roll to seal mixture in. Roll in melted butter (I like to just brush some on) and then in the breadcrumbs (I like to add a little grated Parmesan to the breadcrumbs). Put in a muffin pan and cook for 20 to 25 minutes.

While chicken rolls are cooking, heat up the cream of chicken (or mushroom) soup and the milk together, adding more milk if you want it runnier and less milk if you want it thicker. (Sometimes I substitute McCormick’s Country Gravy mix that you just add water to, instead of the soup and milk gravy.)

To serve, spread the soup mixture over the rolls like gravy.