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.
I was skeptical about the time (40–45 mins) but it came out right. I did cook a couple extra minutes because my oven runs a little cool. The “brown blisters” were a perfect cue.
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.