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Stuffed Chicken Rolls

Just thinking about this dish sparks my appetite. The ham and cheese rolled inside are a tasty surprise. Leftovers reheat well and make a perfect lunch with a green salad. —Jean Sherwood, Kenneth City, Florida
  • 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


  • Flatten each chicken breast half to 1/4-in. thickness; top with ham and cheese. Roll up and tuck in ends; secure with toothpicks.
  • 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.
  • 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°.
Nutrition Facts
1 stuffed chicken breast half: 525 calories, 26g fat (10g saturated fat), 167mg cholesterol, 914mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 60g protein.


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Average Rating:
  • JohnS
    Feb 15, 2021

    This sounds just like Chicken Cordon Bleu...!

  • Marla
    Feb 14, 2021

    Here's a little tip - I was having trouble after I rolled the chicken with the filling and trying to keep the cheese inside so instead of rolling I just laid out the flat breast and just filled one side of the breast and then flipped the other half over on top. This worked much better and much easier to do.

  • J02M05NANA
    Jan 1, 2021

    No comment left

  • marian
    Dec 31, 2020

    No comment left

  • cynandtom
    Oct 19, 2020

    Very good, simple and delicious chicken dish. I love that it gets done in the Slow Cooker, it takes away timing issues, so I served with Scalloped Potatoes, which often take longer than the directions say. Fantastic meal!

  • Paulette
    Jan 26, 2020

    I've not made this for quite sometime. First made in mid-70s. Always came out tasty and I usually served with rice and a salad.

  • Kimberly
    Jan 26, 2020

    So good and so easy. This is a favorite just the way it's written. I have added baby spinach once or twice as suggested below, and that was also good.

  • _nlfPA
    Aug 12, 2019

    This is a very good casserole and what makes it so great is, it is made in the slow cooker.

  • vichy
    Jun 19, 2019

    So you are cutting the chicken pieces in half ? Then you will have 12 pieces not 6 ?

  • Dennis
    May 27, 2019

    I add a layer of baby spinach on top of the cheese before rolling to add a bright pop of green amid all the white. It adds a more visually appealing look when cut and a great way to eat your spinach!