Chicken Roll Ups

2 packages raw Pillsbury croissant rolls

2 lbs chicken

1 8oz package of cream cheese

~ 1 T dried onions

1 t salt

Boil chicken till cooked through, drain and shred. Add cream cheese, onions and salt, mix well. Place one spoonful at the fat end of each croissant, and roll up, pinching open places to make sure it is sealed shut. Bake at 325 for 25-30 min, till golden brown on top. Be careful not to under cook or they will end up soggy. 

To fancy it up a little, you can either serve with a creamy chicken gravy, or (what I recommend) by adding two tablespoons of Ranch dressing mix to the chicken mix and combining 1 Tbs parmesan cheese and 1/2 tsp garlic salt with bread crumbs,  brush the top of the croissant with a beaten egg, then dip in bread crumb mixture - phenomenal!