Chicken Stuffed Croissants

• 2 teaspoons Olive Oil
• 2 whole Chicken Breasts, Skinless/boneless
• 1 cup Small Chopped Onion
• 1 cup Steamed Broccoli (frozen Or Fresh)
• 1 can (10.75 Oz. Can) Cream Of Chicken Soup
• 23 cups Sharp Cheddar Cheese
• 1 can (10.1 Oz) Big And Flaky Pillsbury Croissants
• Salt And Pepper, to taste

1. Heat the olive oil in a medium skillet over medium heat.
2. Chop chicken into bite size pieces and saute with chopped onion until both are golden brown.
3. While this is cooking you can steam your fresh or frozen broccoli.
4. Just place it over a pan of boiling water in a steamer basket, cover the pot and steam for 6-8 minutes.
5. Once your chicken is done add the can of cream of chicken soup to the pan and warm.
6. Fold in broccoli and cheddar cheese, stir in salt and pepper to taste, combine everything and the remove from heat.
7. Open your croissants, tear them apart on the perforated seams and add about 2 Tablespoons of the mixture to the wide end of each.
8. Then fold the edges around the mixture and place on a lightly greased baking tray.
9. Dont worry; the mixture can be exposed a little.
10. Repeat with remaining rolls and filling.
11. Bake at 350F for 18-minutes.
12. Note: you can always freeze any of the stuffing that you dont use and pull it out later for a SUPER quick dinner.
13. Enjoy!

olive oil, chicken breasts, onion, steamed broccoli, cream of chicken soup, cheddar cheese, croissants, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-stuffed-croissants/ (may not work)