Chicken Rolls with Sauce

Preparation info
  • Makes


    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Flaky pastry swirls around moist chicken filling—the sauce is unusual


  • 2 c. sifted flour
  • 2 tsp. baking powder
  • 1 tsp.


  • Sift together dry ingredients. Cut in shortening. Add milk to egg; stir into dry mixture. Shape into two balls; wrap in waxed paper and refrigerate.
  • Combine chicken, parsley, celery and pimiento. Stir in ½ can soup. Divide mixture in half.
  • Roll half the dough into a 13 X 9″ rectangle. Spread with half the chicken mixture. Roll up like a jelly roll. Repe