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.
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.
Made these last night—super comforting. The sour cream/mushroom combo turned into the best gravy. My family devoured them with mashed potatoes like you suggested. Will absolutely make again.
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!
Yum!
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!