Chicken Crescent Bakes- hand held makes

INGREDIENTS

4-6 Boneless skinless chicken breasts
1 Cup Mayo
1 & 1/2 Cup Sour Cream
2-4 Pillsbury  Uncooked Croissant rolls (not big & flaky I prefer garlic or garlic butter flavored ones)
1/2 packet of Liptons Onion soup mix
1-2 tbsp minced garlic
salt and pepper to taste
 2 & 1/2 cups mixed shredded cheese
2-3 full length diced green onions
Optional items (broccoli, spinach leaves, carrots, onions, celery or other vegetables)

INSTRUCTIONS

Boil Chicken thoroughly, when completed drain then shred in large bowl

Add in dry seasonings, then add mayo and sour cream and 2 cups of cheese. 

Mix together to make a thick paste (chicken salad consistency)

(add in choice of vegi, broccoli must be steamed first)

Butter or spray Large cooking sheet

Take Croissant out of container and butt 2 ends together (see right)

Add paste into center and wrap ends to center then shorter sides into center also leaving a small slit in top for proper venting. 

Bake at 350 until slightly golden brown (about 10-15 mins) 

Remove from oven and add 1/2 cup of shredded cheese place back into over for 2 mins to finish up, bottom should be flaky and golden brown.