Chicken Stuffed Croissants

1. 1

   Heat the olive oil in a medium skillet over medium heat.

2. 2

   Chop chicken into bite size pieces and saute with chopped onion until both are golden brown.

3. 3

   While this is cooking you can steam your fresh or frozen broccoli.

4. 4

   Just place it over a pan of boiling water in a steamer basket, cover the pot and steam for 6-8 minutes.

5. 5

   Once your chicken is done add the can of cream of chicken soup to the pan and warm.

6. 6

   Fold in broccoli and cheddar cheese, stir in salt and pepper to taste, combine everything and the remove from heat.

7. 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. 8

   Then fold the edges around the mixture and place on a lightly greased baking tray.

9. 9

   Dont worry; the mixture can be exposed a little.

10. 10

    Repeat with remaining rolls and filling.

11. 11

    Bake at 350F for 18-minutes.

12. 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. 13

    Enjoy!

* Per serving · 4 servings · Values may vary.