Chicken and Beef Rolls offer a delightful combination of two tender meats, each rolled up with flavorful fillings and cooked to perfection. This dish is perfect for when you want to impress guests or treat yourself to something a little extra special. With its savory fillings and rich sauces, it’s a meal that’s sure to satisfy your taste buds.
The concept is simple yet elegant: boneless chicken and beef slices are rolled up with a stuffing of your choice, which can include everything from vegetables and cheese to herbs and seasonings. The rolls are then cooked in a skillet, baked, or simmered in a savory sauce, creating a juicy and flavorful bite with each piece.
The beauty of Chicken and Beef Rolls is how versatile they can be. You can use various fillings based on what you have on hand or what you’re craving. Try combining spinach and feta for a Mediterranean-inspired version, or go for a classic mix of garlic, onions, and cheese. For a bit of spice, add some chili flakes or hot sauce to the filling, or keep it simple with fresh herbs like basil and rosemary.
Once the rolls are stuffed, you can cook them in a rich sauce, perhaps a creamy mushroom sauce or a tangy tomato-based sauce, that complements both meats and adds depth to the overall dish. The result is a combination of crispy, juicy, and tender bites that burst with flavor. Serve these rolls with mashed potatoes, rice, or a simple salad to round out the meal.
Chicken and Beef Rolls are perfect for family dinners, special occasions, or any time you want a meal that feels like a treat. They offer the best of both worlds: the tenderness of chicken and the richness of beef in every bite.
This recipe is made by Mary E Stone.
Ingredients
- 2 chicken breasts
- 1 package Armour star dried beef
- 1 small carton sour cream
- 1 can cream of mushroom soup
Instructions
- Cut chicken into strips approximately 3 x 1 inch (about the size of your finger).
- Roll up each chicken strip in a slice of beef.
- Place the beef-wrapped chicken strips in two rows in a 9×16 baking dish.
- If you have any leftover chicken, cut it up and add it to the dish.
- Mix sour cream and mushroom soup together until well combined.
- Spread the mixture over the chicken rolls. (The mixture will be thick but will thin out as it cooks, forming a nice gravy.)
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Bake until brown blisters start appearing on top, usually around 40 to 45 minutes. Keep checking to avoid overcooking.
- Serve with wild rice, noodles, mashed potatoes, or peas. My family prefers it with mashed potatoes and peas.
- This dish can be made ahead, stored in the fridge, and baked later.
Tasty and filling! Perfect for family dinners. I paired it with rice and it was on point!
Made these last week—so cozy. The sour cream + mushroom sauce turned into a really good gravy. I served with mashed potatoes and peas like the recipe says and it was a hit. Will definitely repeat.
Easy weeknight recipe. I actually doubled it and it reheated fine the next day. Just keep an eye on browning.
I tried making this once but forgot to roll the chicken! It came out fine anyway… lol
This looks like comfort food heaven. The gravy part sounds exactly right—thick at first, then magically turns into something luscious after baking.
Wasn’t for me! The sour cream really didn’t do it. Maybe try adding some cheese instead?
I actually loved the sour cream part! But cheese could be good too. Everyone has their own tastes, I guess.
So simple I almost didn’t trust it. But the rolls came out tender. 350°F for 45 min was perfect.
I’m skeptical about the dried beef wrapping. Doesn’t it get too salty? I might rinse it or use less of the salty slices next time.
Yeah, dried beef can be *really* salty. I rinse mine quick (30 seconds) and use fewer slices on each roll—still tastes great without wrecking the whole dish.
The mix was VERY thick for me and I panicked, lol. It did thin out while baking like you said, so whew. Will make again.
Totally get that panic—thick gravy phases can be scary 😅 Glad it thinned out for you!
I think chicken and beef is an odd combo. Why not just use chicken? 🤷♂️
I see your point, but beef adds a unique taste! 🤷♀️ Maybe give it a try before deciding?
Honestly, this recipe is too simple. I wanted something a bit more flavorful and fancy. Maybe next time I could add spices.
Not a fan. It was kinda bland, needs more spices or something. Maybe it was just me. 🤷♀️
This was so good! My kids loved it, and I’ve never seen them eat so much chicken.
Not bad, but my rolls didn’t brown much. I think my oven runs low. Still tasty though—savory and creamy.
Pretty easy to make but I forgot to preheat the oven 😅. Still turned out decent after all!
This sounds insanely comforting. The sour cream + mushroom soup gravy idea is exactly my kind of meal—definitely making it with mashed potatoes like you suggested.
I’m not a cook but managed to make this! It was pretty tasty for something so easy. Thanks, Mary!
It was okay, but I think I needed more flavor or spices. Might try again with garlic.
Ok dish. But my husband didn’t like the sour cream. Not sure I’ll cook it again.
Mine came out a bit dry even though I checked. Maybe my chicken strips were thicker than 3×1? Next time I’ll slice thinner and probably cover the dish for the first half.
My guess: the oven time got a little long, or the rolls weren’t sauced enough. I also do thinner strips like you said—finger-size but not chunky. Dry chicken is the worst.
Totally possible—3×1 strips sound thin, and thicker cuts definitely dry out. I’ve started tenting with foil for the first 20–25 min and it helps a lot with keeping things juicy.
I like the idea, but 9×16 baking dish seems oddly specific. I used a smaller pan and it came out a bit dry at the edges. Next time I’ll adjust coverage.
Good catch! If the dish is more crowded or taller in the smaller pan, it probably dries out. Next time, I’d add a splash of water/broth to the soup-sour cream mix so it loosens more.
Totally agree—9×16 is super oddly specific. I’ve had the same dry edge issue when the pan is smaller. I bet it’s just not enough sauce coverage.
Tried this last night—super comforting. The sour cream + mushroom soup gravy thing is exactly what I wanted, and the rolls actually look pretty impressive for how simple it is.
The idea of rolling chicken in beef sounded weird to me but actually turned out pretty good. I’ll make it again but with less soup next time.
This is good but it’s also basically chicken in a can-soup blanket. If you want “from scratch,” you’ll probably be disappointed. Still, for weeknights, it works.
Yum! Best thing I ever made! The gravy it makes is soooo good! Thank you for sharing! 🙂
Super easy to prepare! I’m not much of a cook, but my family liked it! Thanks! 👍
This recipe was a hit at our family dinner! My kids loved it! Definitely making it again! 😍
Took longer to cook than what it said. Mine took an hour! But it was still yum.
Glad it turned out yum for you! Cooking times can really vary sometimes. Maybe your oven runs a bit cooler?
Uhh I tried once and it came out dry lol. Maybe I cut the chicken too thin? Still, the idea is good. Could use more sauce.
The instructions were kinda confusing about the size—“3 x 1 inch like your finger” ??? My finger is not 3 inches, lol. Also I ran out of beef and had to improvise. Flavor was still good, but timing felt off.
This is not “healthy,” but it’s definitely dinner-food. I didn’t have cream of mushroom so I used cheddar soup and it worked. Easy make ahead too.
Not gonna lie, I thought it would be dry. My gravy turned out thick at first, but it did thin out like you said. Finger-size chicken strips were key for me.
Same! I was worried about it being dry, but the gravy situation really surprised me. Finger-size strips is such a good tip—my pieces were bigger once and it didn’t cook as evenly.
I dunno, mine stayed kinda thick even after cooking… maybe my oven runs hot? Still tasted good though. Next time I’ll add a splash of broth like my aunt does.
1 1/2 stars… JK, it’s actually pretty good. Would recommend—but add more sauce maybe? The top got a bit crusty.
I followed it pretty closely, but mine didn’t really get “brown blisters” until closer to 55 minutes. Still tasty though—creamy and comforting. Next time I’ll spread the sauce a bit thicker and check earlier.
This was delicious! My kids loved it and I can’t believe how easy it was to make.
I didn’t have Armour Star, so I used a different dried beef—same concept but seasoning was weaker. Would rate higher with the right ingredient.
Totally makes sense—Armour Star has that salty, savory punch. If your dried beef was milder, I can see why it felt weaker. Great note!
I don’t know about this… dried beef? I used regular cooked ham, and it tasted weird. Not what I expected.
I totally get you! I’ve made it with ham too, and it was kinda off. Dried beef really makes a difference, trust me!
Not my favorite. The gravy was thick like paste before baking, and mine stayed kind of heavy. Maybe I needed more mixing?
My kids didn’t like it, said it was too weird. But I thought it was tasty!
Soo good! I didn’t have beef, so I used bacon instead, still worked!
I tried something similar with dried beef and it was a hit. I’d just add that I usually bake a little longer to make sure the chicken strips are tender—ovens vary.
Okay but the ingredient list is missing seasoning—like salt/pepper/garlic? I added some myself and it tasted way better. Without it, it’s kinda bland.
Yeah I agree—this list is missing basic seasoning. I always add salt, pepper, and garlic powder too. Makes a huge difference.
Recipes with sour cream and soup are just kinda lazy cooking, y’know? But it wasn’t bad.
I didn’t have dried beef, so I used bacon. Totally different dish but still awesome!
But isn’t that like, totally different from the actual recipe? Dried beef is supposed to be unique?
Bacon sounds like a tasty twist! I’ve done that before too, adds great flavor!
Made these tonight—so comforting. The sour cream + mushroom soup gravy is legit. Followed the timing and got nice browned spots.
This was a hit at our family dinner! Everyone loved it, and I served it with mashed potatoes just like you suggested. Great recipe!
Amazin!!! So easy to prepare, wow. Will make again!
I can’t understand how this is supposed to work if the chicken is raw and beef is already cooked?!
This seems too simple—like it can’t really be that good. Also why Armour star dried beef instead of fresh? I’m skeptical, but I might try with a tweak.
This was a hit at our dinner! Everyone loved it. So creamy and delicious!
I burnt mine bad. Not sure what I did wrong, but it wasn’t pretty. Lmao.
Easy peasy! Just used what I had. Tasted great but was a bit too salty for my taste.
Made these last night—super cozy and the “gravy” thing totally works. I baked mine closer to 45 min and they were perfect. Will do again!
I don’t know… the sour cream and soup mix seems weird. Can I just use cheese instead?
Cheese would probably be fine, but the sour cream gives it a creaminess that cheese can’t replace. Just try it as is! You might like it better!
I followed directions exactly and mine came out dry. I think I overcooked by like 10 minutes. Flavor was still good, just needed less time.
yum! ????
This is just chicken and beef wrapped together, right? Just seems kinda basic…
This is kinda like a casserole version of chicken cordon bleu. I love that it’s easy and doesn’t require rolling anything super precise.
My husband liked it, but I thought it was too salty. Next time, I’ll skip the beef!
This looks amazing! I love how easy it is to make. My family will enjoy this for sure!
Honestly, I thought it would taste weird combining these ingredients… but wow! So creamy and delish!
I was skeptical about the “bake till blisters” thing, but it actually worked. The sour cream mushroom mix thickens then turns silky. I’d make a little extra gravy next time.
I don’t know, the beef made it too salty for my taste. Maybe less next time?
Salty? I didn’t notice that when I made it! Just add more potatoes or something to balance it out. Can’t really control how salty the beef gets, though.
I think the beef is supposed to add flavor, but yeah, too much can be overwhelming. Maybe try using less next time or a milder beef? Hope it works out better for you!
Why are we using mushroom soup? Just seems like a shortcut. I prefer from scratch!
Easy peasy! I’m not a cook but if I can do it, anyone can!
Easy peasy? Not sure! It seems like a lot of steps for something that’s just chicken and beef. 🤷♂️
I’m glad you found it easy! It really is a simple recipe and super tasty too! Can’t wait to try it!
40–45 minutes is spot on. I was worried it would dry out, but the sauce thick then thins nicely. I served with mashed potatoes and peas like the recipe says—felt very nostalgic.
Yes! The whole “thick then thins into gravy” thing is exactly what makes it work. Glad it stayed juicy for you.
Quick and simple! My kids gobbled it up. Thanks for sharing!
I simplified the recipe for my kids. Only used chicken and cream of mushroom. They loved it!
Yum 😋
Pretty good, but my rolls didn’t brown as much. I think my oven runs cool. Still tasted great though, especially with mashed potatoes.
Could you use chicken thighs instead? I’m out of chicken breasts. Also my sour cream always seems to split if I cook it too hot—should I lower the temp?
Yes—chicken thighs should work great. Just slice them into strips like the breasts so the timing stays similar. If they’re a bit thicker, you may need a few extra minutes.
I’d lower the heat a touch if your sour cream splits. Maybe keep it around 325–350°F and bake covered for part of the time so it warms more gently.
My kids loved it. They kept calling the browned top “chicken bacon blisters” lol. I’ll make this again for sure.
Haha “chicken bacon blisters” is GENIUS 😂 My kids would definitely call it that too. Glad it was a hit!
Do you think it would work with other meats? Like pork or turkey? 🤔
Made these last night—super comforting. The sour cream + mushroom soup gravy is legit and clings to everything. I served with mashed potatoes like your family and it was a hit.
Super easy to make! I prepped it ahead of time and it was ready in a flash. Definitely making again!
I made this last night and it was a hit! So creamy and delicious. Will definitely make again.
So glad to hear you enjoyed it! It’s definitely one of my favorites too. The creamy sauce is just the best!
I dunno, it sounds a bit too rich for me. Also, can’t believe you mixed beef with chicken! Isn’t that weird?
I followed it and it was bland. Maybe my sour cream was low-fat? Also I forgot to keep checking so I may have overcooked the chicken. Still, the concept is good.
Low-fat sour cream definitely can mess with it. Full-fat makes it creamy and a little richer/gravy-like like the recipe promises.
Ugh bland is the worst 😅 I’ve found adding a little garlic powder + black pepper to the sour cream/soup mix helps a ton. Also try a pinch of paprika for color.
Tried this tonight—so cozy and the gravy is legit. My kids went back for seconds, which never happens. I served it with mashed potatoes and peas like you said and it was perfect.
Yesss! “Brown blisters” is the real tell. Also love that your kids went back for seconds—those are the best kind of reviews 😄
I’m glad it worked for you, but I feel like my sauce never “turns gravy” unless I add a splash of milk or broth. Still tastes good though—just didn’t come out as thick as the directions make it sound.
Took too long to bake! Is the oven supposed to take that long? I ended up with burnt edges.
YUM! I skipped the sour cream and used cream cheese instead. Can’t even handle how creamy it was.
Cream cheese sounds like a great swap! I’m going to try that next time!
Mine came out a bit dry. I think my chicken strips were thicker than “finger size” and I didn’t keep checking. Flavor was good, just needs timing/size attention.
I was skeptical about using dried beef, but wow—works with the chicken. The flavor is salty and rich in a good way.
These turned out so cozy and savory. The sour cream/mushroom mix really makes a gravy-like layer—love the idea of serving with mashed potatoes and peas.
Delish! I added some extra veggies and it turned out perfect! 👍
Sounds amazing! I love how you added more veggies. I might try that next time!
Extra veggies? Sounds a bit weird, but if you like it, go for it. Not sure how it would taste tho.
Way too salty for me. I get that dried beef is salty, but maybe the recipe needs a note to rinse or reduce added salt (if any).
This is not healthy at all, why sour cream? Why not yogurt??
I was skeptical about the timing (40–45 min) but it browed nicely in my oven. The beef slices held up well too. Will make again for sure.
I didn’t have a 9×16 dish so I used a smaller one and it came out a little crowded—still tasted good, but I think it needed a few more minutes.
I’m skeptical about the dried beef—like will it actually stay tender? But the sour cream + mushroom soup combo is a classic, so I might try it anyway.
Same—dried beef can be hit or miss. But if you keep the oven at 350 and don’t go past the browning stage, it should soften into something tender-ish. Sour cream + soup really helps with the texture too.
Eh, it was okay. I thought the sour cream was too much. Maybe I’ll try less next time.
Mine came out a little too salty, and I think it’s because the dried beef was extra cured. I’d suggest soaking or at least tasting the beef before assembling if you’re sensitive to salt.
I followed the recipe, but mine turned out dry. Maybe I cooked it too long?
It sounds like you might have left it in the oven a bit too long! Did you check on it? Sometimes ovens can be tricky. Keep trying, it’s a great recipe!
Recipe says 9×16 baking dish, which is super weird size. I used my 9×13 and it was fine, just thicker so I needed extra time. Still, tastes really good.
Just tried it and it was super tasty! I had it with wild rice just like you said. Yum!
Awesome, glad you liked it! Wild rice sounds like a perfect pairing! 😋
Sounds interesting but the combination of chicken and beef? I dunno about that.
What’s wrong with chicken and beef? They both taste good! Gonna make this tonight for my family, hope they like it!
I know, right? Chicken and beef together sounds kinda weird. But I guess everyone has their own taste. Maybe I’ll give it a try anyway!
I didn’t have “Armour star” but used another dried beef brand. Still turned out great. Next time I’ll make the chicken strips a bit more even so the bake time is consistent.
“Brown blisters”??? 😂 Mine looked more like sad spots. Still tasted good, but I followed the rest exactly. Any tips for that look?
I know exactly what you mean 😂 “brown blisters” is such an optimistic description. I’ve noticed it helps to spread the sour cream/soup mix as evenly as possible and bake a few minutes longer if your oven runs cool.
My kids call these “the roll-ups” and they eat them without complaining. That alone deserves points.
My kids would probably call these that too 😂 If they don’t complain, I’m sold. Sounds super comforting.
Not gonna lie, I’m skeptical about dried beef + chicken rolls. Like, would it stay flavorful or just get salty? I tried anyway and it was… okay. Could use a little black pepper or garlic.
Omg I burned mine—brown blisters got too aggressive. Also I forgot to preheat, so yeah my bad. I’ll try again though… looks easy.
Five stars?? I’m not sure. The dried beef flavor is strong and my husband said it tasted like pot roast in a blanket. I liked it, but it’s not “light” at all. 😂
😂 Pot roast in a blanket sounds like a compliment to me! I’ve found the dried beef definitely brings the flavor—did you use the whole package or half?
I made ahead and baked later—super convenient. However, when reheated it got thicker and the “gravy” was less pourable. Still tasted great though.
Love that you meal-prepped it. I’ve noticed mine also thickens on reheat—next time I’ll cover it with foil and bake a little longer with some extra sauce.
That makes sense—sour cream + cream soup can tighten up when it sits, especially after reheating. Glad it still tasted great though! Did you add a splash of milk/broth when reheating to loosen the gravy?
Pretty solid comfort food. I only tweaked it by adding a little garlic powder and black pepper to the sauce—next time I’ll probably brown them a bit more for extra flavor.
Garlic powder + black pepper sounds good, but I’m not sure I’d brown the beef-wrapped chicken too much—could dry it out? Still gonna try tho 😅
Yes!! Comfort food win. The browning step makes such a difference—those little browned spots really add flavor.
Not sure about the dried beef. Can I use bacon instead? Seems a bit weird.
This was amazing! My family devoured it. Definitely a keeper!
Just made this and it’s just alright. Kinda bland. Maybe some spices would help?
Made it last night. Pretty good, but I think 40–45 min was a tad long for my oven; I started getting too much browning. Also I added a little garlic powder to bump it up.
I’m not usually into cream-of-mushroom dishes, but the sour cream + soup combo was actually tasty. Next time I’ll add a little garlic powder though.
I was skeptical about the “browned blisters” thing but at 42 minutes mine looked perfect. Next time I’ll maybe add a little pepper/garlic powder to punch it up.
Love that you tried it anyway—those “browned blisters” are oddly satisfying. 😄 Pepper/garlic powder sounds like a great upgrade.
Why “brown blisters”? Kinda gross sounding lol. But the top did get those spots and it was actually good—texture was interesting.
My husband would eat this everyday. The gravy gets on everything—peas, potatoes, even the rice. So good!
It’s good, but 40–45 minutes at 350 didn’t brown as fast for me. I had to go closer to 55 minutes. Not a dealbreaker, just plan ahead if your oven runs cool.
Good to know! Mine never browns fast either—55 min makes sense if the oven runs cool. Thanks for the heads up 😊
meh. dried beef is kinda strong and the instructions feel too vague like “until blisters happen” lol. Still, might be okay if you like creamy casseroles.
Not gonna lie, “brown blisters” is a weird description 😂 but the 40–45 minutes seems reasonable. I’d cover it with foil if it starts browning too fast.
Be honest, the ingredients list is kinda wild (dried beef roll-ups + cream soup). But I’m not mad—it’s salty and creamy and kinda hits that diner-style comfort food vibe.
Armour star dried beef can be salty—so if you’re sensitive, watch it. I didn’t taste-test and it was a little too salty for my liking, but my husband liked it.
So you didn’t taste-test?? 😅 Still, the husband liking it is basically the final verdict in our house lol. What brand of soup did you use?
Good heads-up! Armour star dried beef is super salty sometimes. I usually soak it or use less—glad you mentioned it.