It starts with the smell of warm dough and melted cheese coming out of the oven even before you’ve put the dish on the table. These chicken and mozzarella croissants have that flaky outside, creamy inside that makes it seem like you’ve cooked something more complicated than reality.
Ingredients :
- Chicken breasts — They provide the substantial base of the filling and prevent the croissants from being only cheesy. Choose fairly thick breasts and cook them gently to keep the meat juicy, or use shredded rotisserie chicken if you want to save time.
- Shredded mozzarella — It gives the meltiness and cheese pulls that make the bite more indulgent. Grab a block of mozzarella to shred yourself, as it melts better and releases less water than some pre-shredded versions.
- Cream of chicken soup — It acts as a quick sauce and binds the chicken without needing a béchamel. If you want a more homemade version, replace it with a thick white sauce made with chicken broth, well seasoned.
- Milk — It loosens the sauce so it coats the chicken pieces instead of forming a compact block. Add it gradually if your filling already seems pliable, because a too-liquid filling will leak out during baking.
