Chicken and Dried Beef Rolls: A Sunday Supper Classic

I remember Sunday dinners at my grandmother’s house. The aroma of something comforting always wafted from the kitchen as soon as we walked through the door. While she had many dishes in her repertoire, the one that always seemed to make an appearance was her chicken and dried beef recipe. It wasn’t just the taste – the tender chicken, the salty bite of the beef, the creamy sauce – it was the feeling of warmth and togetherness that came with it. Now, decades later, whenever I make this dish, I’m instantly transported back to her table, surrounded by family and love.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 2 hours 20 minutes
• Total Time: 2 hours 40 minutes
• Servings: 8
• Dietary Type: High Protein

Ingredients

• 8 boneless chicken breasts
• ¾ lb dried beef
• 1 (10 ounce) can 98% fat-free cream of mushroom soup
• 1 (8 ounce) sour cream
• ¼ cup white wine (optional)

Equipment Needed

• 9 x 13 x 2 inch baking dish
• Meat mallet or rolling pin
• Cutting board
• Sharp knife
• Toothpicks

Instructions

1. Preheat your oven to 300°F (150°C). Lightly spray a 9 x 13 x 2 inch baking dish with cooking spray. This will prevent the chicken from sticking and make cleanup easier.
2. Place a chicken breast between two sheets of plastic wrap or in a resealable bag. Use a meat mallet or rolling pin to pound the chicken until it is thin, about ¼ inch thick. This ensures even cooking and makes it easier to roll. Repeat with the remaining chicken breasts.
3. Lay a flattened chicken breast on a cutting board. Arrange a few slices of dried beef on top of the chicken.
4. Starting from one end, roll the chicken and dried beef tightly together. Secure the roll with a toothpick to prevent it from unraveling during cooking. Repeat with the remaining chicken and dried beef.
5. In a medium bowl, blend together the cream of mushroom soup, sour cream, and white wine (if using) until smooth. The white wine adds a subtle layer of flavor, but it can be omitted if you prefer.
6. Arrange the chicken rolls in the prepared baking dish.
7. Pour the soup mixture evenly over the chicken rolls, ensuring they are well coated.
8. Cover the baking dish tightly with aluminum foil. This will help to keep the chicken moist and prevent the sauce from drying out.
9. Bake in the preheated oven at 300°F (150°C) for 2 hours.
10. After 2 hours, remove the aluminum foil and increase the oven temperature to 350°F (175°C).
11. Bake uncovered for another 20 minutes, or until the chicken is cooked through and the sauce is lightly browned and bubbly.
12. Remove the baking dish from the oven and let it stand for a few minutes before serving. Remember to remove the toothpicks before serving!

Expert Tips & Tricks

• To save time, you can often find pre-sliced dried beef in the deli section of your grocery store. If you can’t find it, ask the deli counter to slice it for you.
• If you don’t have white wine on hand, chicken broth or a splash of lemon juice can be used as a substitute to add a touch of acidity to the sauce.
• For an even richer flavor, try using full-fat sour cream instead of the reduced-fat variety.
• If the sauce becomes too thick during cooking, add a tablespoon or two of chicken broth or water to thin it out.
• To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (74°C).
• This dish can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few minutes to the initial cooking time.
• For a deeper flavor, consider browning the chicken rolls in a skillet with a little olive oil before baking.
• If you don’t have a 9 x 13 inch pan, you can use two smaller pans.

Serving & Storage Suggestions

This Chicken and Dried Beef Rolls are delicious served with a side of rice, mashed potatoes, or egg noodles to soak up the creamy sauce. Green vegetables like peas, green beans, or broccoli make a great accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm in the microwave or oven until heated through. If the sauce becomes too thick during reheating, add a little chicken broth or water.

This dish is not recommended for freezing, as the sour cream-based sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	378.5 kcal	N/A
Calories from Fat	184 g	49%
Total Fat	20.5 g	31%
Saturated Fat	8.2 g	40%
Cholesterol	139.6 mg	46%
Sodium	1294.7 mg	53%
Total Carbohydrate	2.5 g	0%
Dietary Fiber	0 g	0%
Sugars	1.1 g	4%
Protein	44.4 g	88%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Ensure the cream of mushroom soup is gluten-free, or make your own from scratch using gluten-free flour.
• Dairy-Free: Substitute the sour cream with a dairy-free sour cream alternative. The taste and texture may be slightly different.
• Different Protein: Turkey breasts can be used instead of chicken for a leaner option.
• Vegetarian “Dried Beef”: Use sliced smoked tofu or tempeh to mimic the smoky, salty flavor of dried beef. Marinate it in a little soy sauce and liquid smoke for added flavor.
• Herb Infusion: Add fresh herbs like thyme, rosemary, or parsley to the sauce for a more complex flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I make this dish in a slow cooker?
A: Yes! Place the rolled chicken in the slow cooker, pour the sauce over them, and cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I use a different type of soup?
A: Yes, you can experiment with other cream soups like cream of celery or cream of chicken, but the flavor will change slightly.

Q: Can I use dried beef that’s not thinly sliced?
A: It’s best to use thinly sliced dried beef for easy rolling. If yours is thicker, try shredding it slightly before placing it on the chicken.

Q: Is the white wine essential?
A: No, the white wine is optional. It adds a subtle depth of flavor, but you can easily omit it or substitute with chicken broth.

Q: How do I prevent the chicken from drying out?
A: Covering the baking dish with aluminum foil during the initial cooking time helps to trap moisture and prevent the chicken from drying out. Be sure to remove the foil during the last 20 minutes to brown the chicken.

Final Thoughts

I hope this recipe brings as much joy to your table as it does to mine. Don’t be afraid to experiment with variations and make it your own. Whether you’re serving it for a cozy Sunday supper or a special occasion, these Chicken and Dried Beef Rolls are sure to be a hit. Now, gather your ingredients, preheat your oven, and get ready to create a comforting and memorable meal! I’d love to hear your feedback and any personal touches you add to this recipe. Enjoy!