Description
These Chicken, Mushroom, and Cream Cheese Stuffed Rolls are a delicious and savory baked treat, perfect as an appetizer or a hearty snack. Soft biscuits are rolled out and filled with a creamy mixture of cream cheese, mushrooms, shredded chicken, and onions, then topped with buttery panko crumbs for a crispy finish. Baked to golden perfection, these rolls offer a comforting combination of rich flavors and satisfying textures.
Ingredients
Scale
Filling
- 1 (8-oz) package cream cheese, softened
- 4-ounce can mushrooms, drained and chopped
- 2 cups cooked and shredded chicken (rotisserie recommended)
- 2 tablespoons minced onion
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon black pepper
Dough and Topping
- 1 (1-lb) can buttermilk biscuits (such as Pillsbury)
- 2 tablespoons melted butter
- 1/2 cup panko bread crumbs
- 1 teaspoon parsley (optional)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C). Line a baking sheet with a silpat, parchment paper, or spray it with nonstick spray to prevent sticking.
- Prepare filling base: Add the softened cream cheese to a mixing bowl and stir until smooth. Use a spoon if the cheese is very soft, or a mixer if needed to achieve a creamy texture.
- Add mushrooms: Drain and chop the canned mushrooms, then add them to the cream cheese mixture.
- Combine rest of filling: Add the shredded chicken, minced onion, salt, and black pepper to the bowl. Stir all ingredients together thoroughly until evenly combined.
- Prepare biscuit dough: Open the canned biscuits and use your hands or a rolling pin to gently roll out each biscuit into a flat circle. Lightly dust with flour to prevent sticking if needed, but use sparingly.
- Fill and shape rolls: Spoon the chicken mixture evenly onto each rolled-out biscuit. Use your fingers to wrap the biscuit dough around the filling and pinch the bottom closed to seal the roll.
- Melt butter: Melt 2 tablespoons of butter in a small bowl to use for coating the rolls.
- Prepare crumb topping: In another bowl, mix the panko bread crumbs with parsley (if using).
- Coat rolls: Dip the top of each stuffed roll first into the melted butter, then into the panko breadcrumb mixture to coat.
- Arrange for baking: Line the prepared baking sheet with the rolls, spacing them slightly apart. All 8 rolls should fit on a large baking sheet.
- Bake: Bake the rolls in the preheated oven for 13-15 minutes, or until they turn golden brown around the edges.
- Serve hot: Remove from the oven and serve the rolls warm for the best flavor and texture.
Notes
- You can substitute fresh mushrooms for canned if preferred; sauté them first to reduce moisture.
- Rotisserie chicken provides great flavor and convenience, but leftover cooked chicken or cooked chicken breast works well too.
- Make sure the cream cheese is softened to ease mixing.
- Be gentle when rolling out the biscuits to avoid tearing.
- Serving suggestion: pair with a simple green salad or a dipping sauce like ranch or honey mustard.
