1 can creamed soup (or enough of it to make mixture moist)
2 pkg refrigerated crescent rolls
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Let's Make It
Combine all above ingredients, except crescent rolls, in large bowl.
Spread crescent rolls on rectangular stone, sealing edges together, allowing the dough to hang over the edges of the stone. Lay chicken mixture down centre. Cut dough hanging over into one inch strips. Bring strips over mixture and twist to form braid. Tuck last edges in.
Bake at 325°F for about 30 min. Cover with foil if top starts to brown too much. Slice to serve.