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Ham & Swiss Chicken Roll-Ups Recipe

Ham & Swiss Chicken Roll-Ups Recipe

White wine dresses up cream of chicken soup to make a lovely sauce for chicken, ham and Swiss cheese roll-ups. The tried-and-true recipe comes from my mother. —Carol McCollough, Missoula, Montana
TOTAL TIME: Prep: 25 min. + chilling Cook: 4 hours YIELD:6 servings


  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 6 thin slices deli ham
  • 6 slices Swiss cheese
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup dry white wine or chicken broth
  • Hot cooked rice


  • 1. Flatten chicken to 1/4-in. thickness. Top each piece with a slice of ham and cheese. Roll up tightly; secure with toothpicks. In a shallow bowl, combine the flour, Parmesan cheese, salt and pepper. Roll chicken in flour mixture; refrigerate for 1 hour.
  • 2. In a large skillet, brown roll-ups in oil on all sides; transfer to a 3-qt. slow cooker. Combine the soup and wine or broth; pour over chicken.
  • 3. Cover and cook on low for 4-5 hours or until meat is longer pink. Remove roll-ups and stir sauce. Discard toothpicks. Serve with rice.
    Freeze option: Freeze cooled chicken roll-up and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or milk if necessary. Yield: 6 servings.

Reviews for Ham & Swiss Chicken Roll-Ups

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cookinama 239720
Reviewed Dec. 18, 2015

"This was very good I felt the flavor was a little bland so I added some fresh herbs. I added chopped sage thyme and rosemary. My guests loved it. ,!,"

Miki1969 230713
Reviewed Aug. 4, 2015

"I have made this many times in the past. My husband and I both love it. Only change I make is I use provolone cheese instead of swiss since I don't like swiss."

MY REVIEW 227042
Reviewed May. 27, 2015

"This is delicious. I used chicken tenders, sharp cheddar cheese, made my own cream of garlic soup instead of using the canned soup and used chicken broth. It was fantastic with mashed potatoes."

mamamarie 155137
Reviewed Feb. 18, 2014

"I changed some items. Used turkey ham, used provolone cheese, used olive oil, no soup, cooked in oven instead. Served with pasta with olive oil insstead of rice."

garyzee 148402
Reviewed Mar. 11, 2012

"<p>Whoever the chef is for this recipe should know better-it is not Saltimbocca unless there is sage with a white wine reduction sauce. No deli ham, no swiss cheese. It should be prosciutto and provolone, definitely no parmesan cheese, no cream of chicken. The photo's chicken looks thicker than 1/4". The only thing correct about this recipe is that it is rolled.</p>"

Jen7 159004
Reviewed Jan. 2, 2012

"I am not a ham eater but in this recipe it gives it such a good taste. Make sure to pound the chicken out thin, I did not and it was a challenege to roll. I would definatly make this again."

ellimaye1 133241
Reviewed Apr. 25, 2011

"I made mine with white wine. If I were to make it again, I would use chicken broth instead."

april22la 66638
Reviewed Jan. 30, 2011

"I would make this again but I prefer to use a different cheese. Very good!"

Laino 64522
Reviewed Jun. 16, 2010

"I noticed that TOH has another version of a chicken Saltimbocca recipe. I liked the ingredients better in this one and tried it yesterday (along with TOH's Mini Toffee Rolls). What a wonderful meal. This chicken dish is so delicious. Instead of rice, I made a side dish of stuffing which I topped with the fabulous sauce. This is definitely a keeper recipe."

amandawill 150249
Reviewed May. 9, 2010

"I would make this again in a heartbeat. Served it for company when I didn't want to be in the kitchen all evening. Made a rice pilaf to go with it and a green salad...Done!"

123Lon 150244
Reviewed May. 3, 2010

"Using low sodium cream of chicken soup/broth and leaving out the 1/2 tsp salt, using low fat cheese will make this a MUCH healthier meal."

prankster72 133374
Reviewed Oct. 21, 2009

"We found this recipe to be fabulous! I'm a harsh critic of my own cooking and even I was impressed. I was short on time so instead of refrigerating for an hour and cooking in the crock pot on low for 4-5 hours, I put the rolled chicken in the freezer for 30 minutes and cooked on high for 3 hours. chicken was very tender and delicious!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.