PREPARATION:
Put the chicken in the pot, cover with water, bring to a boil, reduce heat to medium and cook until the chicken is cooked. Remove chicken (reserve broth). Once cool enough to handle, remove the chicken from the bones and shred, setting aside. Mix soup, broth, milk, flour, salt and pepper. Spread out the croissant dough and divide into
triangles. Place some cheese on top of the dough and place a nice piece of chicken on the wide end. Roll up and place in a 9X13 casserole dish. Repeat with the rest. Once everything is on the plate, pour the soup mixture around each dish and drizzle a little on top (not too much). Bake at 375 degrees for 25 minutes, take out and top with
some cheese and put in the oven. for 5 minutes. Let sit for a few minutes before serving. The soup mixture will thicken like a sauce.