Jeanne Mae Chicken Pillows

I got this recipe from Jeanne but had to alter the 'tads' 'dabs' and 'slab' into real measurements- correct me if I'm wrong on anything. I also found an alternate sauce recipe- I can't decide which I like better!

1-2 chicken breasts (I do one large one)

1 (8 oz) cream cheese

2 Tablespoons butter (translated from 1 slab)

2 tubes Pillsbury croissant rolls

melted butter

stovetop

1. boil and shred chicken

2. mix chicken, cream cheese and 2 TBS butter

3. spoon chicken mixture into croissant rolls, set aside

4. melt a few TBS butter (abt 3) in medium sized bowl, set aside

5. grind up abt 2 cups stovetop (I put it in plastic bag and beat it with a rolling pin- Jeanne uses her blender) to fine powder and place in medium sized bowl

6. dip rolled croissants first into melt butter then stovetop one at a time

7. place on cookie sheet and bake at 375 for 11-15 minutes (or whatever croissant tube directions say)

Sauce #1:

1 can cream of chicken soup

tad of chicken broth

dab of sour cream

(This is from Jeanne and I have yet to find a translation for it... you want it more to be more runny than the cream of chicken by itself but not soupy)

Sauce #2:

1 can cream of chicken soup

1 cup sour cream

1/8 tsp curry powder

1 TBS mayonnaise

milk

Directions for both:

1. mix together and heat until warm

2. serve over top of chicken pillows