Found this in my mother-in-law's recipe box after she passed. Now I understand why everyone always requested it at Easter dinner.

This oven baked 4-ingredient deviled ham chicken rolls recipe is one of those old-fashioned dishes that explains why certain cards in a mother-in-law’s recipe box are so splattered and worn. It’s simple, hearty Midwestern comfort food: tender chicken breasts rolled around a creamy deviled ham filling, then topped with buttery breadcrumbs and baked until golden in a glass casserole dish. It feels special enough for Easter dinner, but it’s easy and practical enough for a busy weeknight, which is probably why everyone kept asking for it year after year.

These deviled ham chicken rolls are lovely with buttery mashed potatoes or scalloped potatoes, plus a simple green vegetable like steamed green beans, peas, or roasted asparagus to balance the richness. A crisp green salad with a tangy vinaigrette helps cut through the creamy filling. For holidays, they sit nicely alongside classic sides like dinner rolls, glazed carrots, and a fruit salad. Leftovers reheat well and make a nice next-day lunch with a side of rice or a simple buttered noodle.

Servings: 6

6 small boneless, skinless chicken breasts (about 2 pounds total), pounded thin

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass casserole dish so the chicken rolls don’t stick.

Prepare the chicken: If the chicken breasts are thick, carefully slice them in half horizontally to make thinner cutlets, or gently pound each piece between two sheets of plastic wrap with a meat mallet or rolling pin until about 1/4-inch thick. This helps them roll easily and cook evenly.

Make the deviled ham filling: In a small bowl, stir together the deviled ham spread and softened cream cheese until smooth and well combined. It should be thick and spreadable.

Fill the chicken: Lay one piece of chicken flat on a cutting board. Spread a generous spoonful of the deviled ham mixture over the surface, leaving a small border around the edges so it doesn’t squeeze out too much. Starting from a short end, roll the chicken up snugly around the filling, tucking in the sides as best you can. Place the roll seam-side down in the prepared glass casserole dish. Repeat with the remaining chicken and filling, nestling the rolls close together in the dish.

Top with breadcrumbs: Sprinkle the dry breadcrumbs evenly over the tops of the chicken rolls, pressing them lightly so they stick to any moist spots. If you like, you can gently mist or dab the tops with a bit of water so more crumbs adhere, but it’s not required.

Bake: Place the casserole dish on the middle rack and bake for 25 to 35 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer in the thickest part of a roll. The breadcrumbs should be golden and lightly crisp on top.

Rest and serve: Let the chicken rolls rest in the casserole dish for about 5 minutes so the juices settle and the filling thickens slightly. Slice each roll into rounds or serve them whole, scooping up any toasty breadcrumbs from the dish to spoon over the top.

For picky eaters, you can make a few plain rolls by skipping the deviled ham filling and just rolling the chicken around a small smear of cream cheese or leaving them unfilled, then topping with breadcrumbs as usual. If you want a bit more flavor without adding ingredients to the filling, use seasoned breadcrumbs instead of plain, or lightly salt and pepper the chicken before rolling. For a slightly richer version, drizzle a tablespoon or two of melted butter over the breadcrumbs before baking to help them brown more deeply. If you prefer a lighter texture, you can swap half the cream cheese for plain Greek yogurt, but keep the mixture thick so it stays inside the rolls. Food safety tips: Always keep raw chicken refrigerated until you’re ready to prepare it, and wash your hands, cutting boards, and utensils thoroughly after handling raw poultry. Use a separate cutting board for meat if possible. Make sure the chicken reaches an internal temperature of 165°F (74°C) before serving to ensure it’s fully cooked. Refrigerate leftovers within 2 hours, store them in a covered container, and use within 3 to 4 days. Reheat leftovers until steaming hot all the way through before eating.