Preheat the oven and boil the chicken

• Preheat the oven to 220 °C.
• Bring a pot of water to a boil on the stove.
• Add the chicken breasts and boil until cooked through.

Shred the chicken

• Drain the chicken and chop into smaller pieces.
• Shred the chicken in a mini food processor, or with two forks, until fine.

Build the first layers

• Spray a 13x9 baking dish with cooking spray.
• Lay the first layer of croissant dough on the bottom.
• Add a generous layer of shredded cheese.
• Spread the shredded chicken evenly over the cheese.

Season and add the soup

• Sprinkle celery salt generously over the chicken.
• Add a sprinkle of garlic powder and onion powder.
• Spoon the cream of chicken soup over the top and spread it with a fork.

Top and bake

• Add another layer of shredded cheese.
• Place the last croissant dough layer on top.
• Bake until golden brown.