CREAMY CHICKEN ON CROISSANTS

3 skinless, boneless chicken breast halves (about 1 pound), cut in small pieces
4 frozen croissants, store-bought croissants or 8 crescent rolls
1 cup already-shredded carrots
1 cup frozen green peas
1 cup frozen small whole onions (pearl onions)
1 t. olive oil
1 can cream of mushroom soup
3/4 cup milk
1 t. Worcestershire sauce
1 t. chicken bouillon crystals
1/4 cup sour cream\
1 cup (4 oz.) shredded sharp Cheddar cheese
1/4 t. black pepper

Preheat oven to 325 degrees.

While the croissants bake, layer the carrots, peas and onions in a 2-quart microwave safe dish. Microwave the vegetables for 5 minutes, covered, on high. Stir once after 2 1/2 minutes.

Heat the oil in a large soup pot over medium-high heat. Cut the chicken into bite-size pieces adding them to the pot as you cut. Add and cook the chicken until no longer pink all over, about 4 minutes, stirring from time to time.

Lower the heat to medium and add the soup and milk, stirring well to dissolve any lumps. Remove the vegetables from the microwave and drain, then add to the pot and stir well. (Do not let the mixture boil. Reduce heat if necessary.) Meanwhile, add the Worcestershire, chicken bouillon, sour cream, cheese and pepper. Stir well and cook to melt the cheese, about 1 minute more.

Place 2 croissant halves or 2 crescent rolls on each serving place. Top with the chicken mixture and serve.