Stuffed Chicken Rolls Recipe
Stuffed Chicken Rolls Recipe photo by Taste of Home
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Stuffed Chicken Rolls Recipe

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Just thinking about this dish sparks my appetite. The ham and cheese rolled inside make for a tasty surprise. The chicken rolls are especially nice served over rice or pasta. —Jean Sherwood, Kenneth City, Florida
TOTAL TIME: Prep: 25 min. + chilling Cook: 4 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + chilling Cook: 4 hours
MAKES: 6 servings


  • 6 boneless skinless chicken breast halves (8 ounces each)
  • 6 slices fully cooked ham
  • 6 slices Swiss cheese
  • 1/4 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1/4 cup canola oil
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup chicken broth
  • Chopped fresh parsley, optional

Nutritional Facts

1 each: 525 calories, 26g fat (10g saturated fat), 167mg cholesterol, 914mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 60g protein.


  1. Flatten chicken to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.
  2. In a shallow bowl, combine the flour, cheese, sage, paprika and pepper; coat chicken on all sides. In a large skillet, brown chicken in oil over medium-high heat.
  3. Transfer to a 5-qt. slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove toothpicks. Garnish with parsley if desired.
    Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 165°.
    Yield: 6 servings.
Originally published as Stuffed Chicken Rolls in Taste of Home February/March 1998, p25

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_nlfPA User ID: 1879224 260003
Reviewed Jan. 20, 2017

"These are delicious. Great for company and family dinners!"

Arline User ID: 8689435 259490
Reviewed Jan. 10, 2017

"I must try! Looks yummy! ??"

cooter09 User ID: 3511442 254593
Reviewed Sep. 25, 2016

"I have made this recipe for Stuffed chicken rolls many times. I use Canadian Bacon instead of ham as it doesn't seem quite as salty, and I reduce the sage to 1/4 tsp (personal preference). Sometimes, I'll add about a 1/2 cup of sour cream to the sauce ingredients. If the sauce is too thick, I will thin it with more chicken broth or milk. Worthy of 5 stars !"

melita123 User ID: 479569 247889
Reviewed May. 5, 2016

"I baked them and I also added Italian cheese mix with the ham and they came out delicious!"

tsuop User ID: 6274346 239167
Reviewed Dec. 11, 2015

"chicken Cordon Bleu in a crock pot................... Who knew??"

lori hagel User ID: 6822818 239070
Reviewed Dec. 9, 2015

"we make all the time, except we roll them in crushed cheez-its"

Inessa1103 User ID: 8190760 227974
Reviewed Jun. 15, 2015

"I did bake it in the oven, 375@45 min, delicious!"

jeanniebee User ID: 6734253 221378
Reviewed Feb. 25, 2015

"This is me! How exciting to see it here. It took me a bit to find it, I kept getting sidetracked on other great recipes."

parksville User ID: 1598935 50047
Reviewed Feb. 23, 2014

"Absolutely DELICIOUS! Increased the chicken broth (low-sodium) to 3/4 c and added a 1/4 c shredded parmesan to the sauce. Cooked it in the crockpot for 4-1/2 hrs, which was a bit too long, will do 4 hrs the next time. Served w/ Trader Joe's Basmati Rice Medley. This dish reheats well and is very, very tasty. A keeper!"

Rivkel User ID: 7467768 22179
Reviewed Jan. 25, 2014

"My family loves this recipe. We have it about once a month. We bake it instead of crock pot. You can use bacon to hold it together instead of toothpicks. It ends up reminding us of the taste much like turkey dinner on Thanksgiving. I bake it at 375 for 30 minutes."

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