2 c. shredded cooked chicken
1 pkg. cream cheese softened
1 can refrigerated croissant rolls
1 can cream of chicken soup
1 T. sour cream
1/4 c. milk
Preheat oven to 425. Mix shredded chicken with softened cream cheese. Roll out each croissant roll and place a heaping spoonful in center of roll. Fold dough over and pinch to cover chicken. Bake puffs for 15 minutes. In a saucepan heat cream of chicken soup, sour cream and milk. Serve sauce over rolls. Great with rice.
