Rainy-Day Chicken Rolls

1 ¼ cup flour
½ cup shortening
1 egg, beaten
3 tbsp. milk
1 cup cooked, diced chicken
½ cup (or more) minced celery
½ tsp. salt (watch other salts added--I omit this)
2-3 tsp soy sauce
2 tbsp minced parsley
1 can cream or chicken soup

Place flour in mixing bowl. Cut in shortening. Combine egg and milk. Add to flour mixture. Stir until dough forms a ball. Chill dough.

Combine chicken , celery, parsley, salt (opt.), soy sauce and half of the soup. Mix well.
Note: can be made into two smaller rolls, or one large roll. Roll dough (or ½ of the dough) into a rectangle. Spread with chicken mixture. Roll like a jelly roll, sealing ends.

Place on a cookie sheet (may grease). Bake at 375 degrees for 25 minutes. Combine remaining soup and ½ can water in sauce pan, stir over low until blended and hot. Slice chicken roll and serve, serving with sauce (soup) over top.

Makes 8 (1”) servings