Chicken Croissants

Life has been very busy lately, and that means the cooking spree came to a halt.  I have cooked a couple times a week but even doing that I have not felt up to taking the pictures needed for making a post.  This recipe here is an all time favorite in our house and amongst some who have had them as appetizers at various events.  I like to make this as a ring and bake on Pampered Chef stoneware but when taking it somewhere else I'll make individual croissants.  I am posting this recipe since I had this picture on my phone.  It's actually been a couple months since I made these though!

Ingredients
10-12 frozen chicken tenders
2 chicken bullion cubes
1-2 cups real bacon crumbled
1 cup mayonnaise
1/4-1/2 cup Dijon mustard
2 cans large croissants
1 1/2 cups fresh grated cheddar
Paula Deans Seasoning
Lawry's Seasoned Pepper
Montreal Steak Seasoning
1 Tbsp parsley flakes

Preheat oven to 350 degrees
Place frozen tenders in pot and cover with water.  Place bullion cubes along with all seasonings, excluding the parsley, in the pot as well.  Just season to your desire.  I typically use quiet a bit.  Boil chicken until tender and cooked through.
Remove tenders from pot and shred using two forks.  Let broth settle while doing this.
Pour off top of broth leaving about 1/2 to 1 cup in bottom of pot with all the seasonings.
Place chicken in large bowl, add the mayonnaise and mustard and mix all together.
Add the bacon pieces, cheese, and parsley to chicken mixture and mix well.
Using the reserved broth from pot, you will pour a little at a time to chicken mixture just to make slightly moist.  This is where you want the seasonings to come from.  You may not use all of the broth.
Place chicken mixture in each croissant being sure to seal end if making individuals.
Bake at 350 for 18-22 minutes or until croissants are golden brown.