4 cooked shredded chicken breasts (boil until cooked through and shred in food processor)
2 cans cream of chicken soup
1 pkg. softened cream cheese
salt and pepper to taste
2 pkgs. Pillsbury croissant rolls
Mix chicken, 1 can of soup and cream cheese. Add salt and pepper to taste. Spread on rolls. Wrap. Preheat oven to 350. Place on ungreased cookie sheet. Cook for 15-20 minutes until golden brown. Make soup with 1/2 can of milk. Serve cream of chicken soup as gravy over popovers.