CREAMY CHICKEN FILLED CROISSANTS
submitted by Betty G.
4 croissants, split lengthwise into halves
1 c sliced mushrooms
3 T margarine or butter
1 T. flour
1/2 t. garlic salt
1/2 c. milk
1/4 c dry white wine
1 c cut up cooked chicken
1/2 c. shredded Swiss cheese (about 2 oz)
1 jar (6 oz) marinated artichoke hearts, drained,cut in halves
Heat croissant halves on ungreased cookie sheet in 300
degree oven until hot, about 10 min. Cook and stir mushrooms
in margarine in 1 1/2 qt. saucepan over medium heat until
tender, 2 -3 min. Remove mushrooms; save them. Stir
flour and garlic salt into margarine in saucepan. Cook,
stirring constantly, until bubbly. Remove from heat; stir in
milk and wine. Heat to boiling, stirring constantly. Boil
and stir 1 min. Stir in chicken, cheese, mushrooms and the
artichoke hearts; heat until hot. Spoon mix over bottom
halves of croissants, top with other half of croissant.
