Cook 4 large chicken breasts
2 cans croissants
2 cans cream of chicken soup
1 lg. whipping cream

Take one can of croissants and layer it in 9 X 12 Pyrex dish. Dice up chicken - put it on top of croissants. Bring the 2 cans of soup and whipping cream to a boil and let simmer until it thickens. Pour it over chicken. Then put the last can of croissants on top of that.

Bake on 350°F until the top browns - about 20 minutes.