Chicken, Mushroom, and Cream Cheese Stuffed Rolls Recipe

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If you’re craving a comforting, savory treat that feels like a warm hug in every bite, you need to try this Chicken, Mushroom, and Cream Cheese Stuffed Rolls Recipe. These rolls are a delightful blend of tender shredded chicken, earthy mushrooms, and creamy cheese wrapped in buttery biscuit dough that bakes up golden and irresistible. Whether you’re hosting a casual get-together or simply want a cozy snack, these stuffed rolls deliver a perfect balance of flavors and textures to make every bite truly unforgettable.

Ingredients You’ll Need

The secret to this Chicken, Mushroom, and Cream Cheese Stuffed Rolls Recipe lies in its simple but essential ingredients. Each component brings something special to the table, from creamy richness to a satisfyingly soft texture, making the final result a total crowd-pleaser.

• Cream cheese (8 oz, softened): Provides a luscious, creamy base that binds the filling beautifully.
• Mushrooms (4-ounce can): Adds an earthy flavor and a subtle juiciness that balances the chicken.
• Cooked and shredded chicken (2 cups): I love using rotisserie chicken for a quick, flavorful protein boost.
• Onion (2 tablespoons, minced): Offers a gentle sharpness and a bit of crunch to the mixture.
• Salt (3/4 teaspoon): Enhances all the flavors perfectly; don’t skip it!
• Black pepper (1/4 to 1/2 teaspoon): Adds just the right amount of subtle heat.
• Buttermilk biscuits (1-lb can): Acts as the soft, pillowy dough that wraps all the goodness inside.
• Butter (2 tablespoons, melted): Used to create a golden crust and to help panko crumbs stick.
• Panko bread crumbs (1/2 cup): Brings a delightful crispiness to the rolls’ tops.
• Parsley (1 teaspoon, optional): Adds a fresh burst of color and flavor to finish the dish.

How to Make Chicken, Mushroom, and Cream Cheese Stuffed Rolls Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 375 degrees F. Prepare your baking sheet by lining it with a silpat, parchment paper, or giving it a quick spray with nonstick spray to prevent any sticking while baking.

Step 2: Soften and Whip the Cream Cheese

Place the softened cream cheese into a mixing bowl and stir it until perfectly smooth. If your cream cheese is super soft, a spoon will do the trick, but for a quicker and fluffier consistency, feel free to whip it with a mixer.

Step 3: Add Mushrooms

Drain the canned mushrooms thoroughly and chop them up a bit before adding them to the cream cheese. Their earthy flavor is going to deepen the taste of your filling beautifully.

Step 4: Mix in Chicken and Seasonings

Add the shredded chicken, minced onion, salt, and black pepper to the bowl with the cream cheese and mushrooms. Stir everything together until the filling is well combined, highlighting a perfect balance of creamy, savory, and slightly sharp notes.

Step 5: Prepare the Biscuit Dough

Open your can of buttermilk biscuits and gently roll each biscuit out with your hands or a rolling pin just enough to stretch it. A light dusting of flour can help prevent sticking but don’t overdo it — you want the dough to stay soft and pliable.

Step 6: Stuff and Shape the Rolls

Evenly spoon the chicken filling onto each rolled-out biscuit. Use your fingers to carefully wrap and pinch the dough closed on the bottom to seal in the filling. This is where the magic begins to take shape!

Step 7: Melt Butter and Prepare Toppings

Melt the butter in a small bowl to later brush on the tops of your rolls. In another bowl, mix the panko bread crumbs and optional parsley to add that crunchy, herby topping.

Step 8: Coat Rolls with Butter and Panko

Dip the tops of each stuffed roll first into the melted butter and then into the panko crumb mixture. This step is essential for creating that golden, crispy crust that will make your rolls absolutely irresistible.

Step 9: Arrange and Bake

Place your prepared rolls on the lined baking sheet, spacing them just enough to let the edges brown nicely. Bake at 375 degrees F for about 13 to 15 minutes, or until the tops are golden and the edges look perfectly baked.

Step 10: Serve Hot and Enjoy

Once baked, serve your Chicken, Mushroom, and Cream Cheese Stuffed Rolls while they’re still warm and gooey inside. Trust me, fresh from the oven is when they taste the absolute best!

How to Serve Chicken, Mushroom, and Cream Cheese Stuffed Rolls Recipe

Garnishes

Adding a sprinkle of fresh parsley or finely chopped chives on top gives your rolls a fresh, vibrant look and a slight herbaceous note that complements the rich filling wonderfully. A drizzle of honey mustard or a creamy dipping sauce can elevate the flavor even more.

Side Dishes

These stuffed rolls pair perfectly with a crisp, refreshing salad—think mixed greens with a tangy vinaigrette or a crunchy coleslaw. If you want to go heartier, a warm bowl of tomato soup or a simple side of roasted vegetables rounds out the meal beautifully without overpowering the delicate flavors.

Creative Ways to Present

For a fun twist at parties, serve these rolls on a large wooden board with assorted dips like garlic aioli, ranch, or a spicy sriracha mayo. You can also slice them in half and layer a little extra cheese or greens inside for mini sandwiches that’ll wow your guests with every bite.

Make Ahead and Storage

Storing Leftovers

Place your leftover Chicken, Mushroom, and Cream Cheese Stuffed Rolls in an airtight container and refrigerate. They will stay fresh and tasty for up to 3 days, making them perfect for a quick snack or a last-minute lunch.

Freezing

If you want to save these rolls for later, freeze them unbaked on a baking sheet first until firm, then transfer to a freezer-safe container or bag. When you’re ready to enjoy, bake from frozen adding a few extra minutes to the cooking time, and savor that fresh-from-the-oven magic anytime.

Reheating

To reheat your cooked rolls, pop them in the oven at 350 degrees F for about 10 minutes or until heated through and crisp on the outside. Avoid the microwave if you can—the oven keeps that crunch intact and revives the flavors much better.

FAQs

Can I use fresh mushrooms instead of canned?

Absolutely! If you prefer fresh mushrooms, sauté them first to reduce moisture before mixing them in. This will give you a fresher flavor and prevent the filling from becoming too soggy.

Is there a vegetarian version of this stuffed rolls recipe?

Yes! You can easily omit the chicken and add cooked lentils, diced bell peppers, or spinach for a delicious vegetarian twist while keeping the creamy mushroom and cream cheese base.

Can I make these rolls ahead of time and bake later?

Definitely. Assemble the rolls, cover, and refrigerate them for up to 24 hours before baking. Just make sure you bring them to room temperature or add a few extra baking minutes for even cooking.

What’s the best type of biscuit dough to use?

Store-bought buttermilk biscuit dough works wonderfully for convenience, but if you prefer, you can use homemade biscuit dough or even crescent roll dough for a slightly different texture.

Are these rolls freezer-friendly after baking?

While you can freeze them after baking, the texture may be a bit softer when reheated. For best results, freeze them unbaked and bake fresh when needed to preserve that perfect crispy crust.

Final Thoughts

This Chicken, Mushroom, and Cream Cheese Stuffed Rolls Recipe is truly one of those dishes that feels like a warm, comforting hug from the inside out. Whether you’re serving it for a casual family dinner or bringing it to a party, it’s guaranteed to be a hit. So why wait? Gather your ingredients and get ready to create some magic in the kitchen—you’re going to love every bite!

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