Chicken, Mushroom, and Cream Cheese Stuffed Rolls Recipe

If you’ve ever dreamed of a snack that feels like a warm hug, then this Chicken, Mushroom, and Cream Cheese Stuffed Rolls Recipe is exactly what your kitchen needs. These rolls combine tender shredded chicken, earthy mushrooms, and rich, creamy cheese all wrapped up in soft, flaky biscuit dough. The crispy panko topping adds a delightful crunch, making each bite a perfect balance of textures and flavors. Whether you’re making them for a cozy family dinner or a party platter, these stuffed rolls are guaranteed to disappear fast and earn rave reviews from everyone at the table.

Ingredients You’ll Need

Gathering simple yet flavorful ingredients is the secret to making this Chicken, Mushroom, and Cream Cheese Stuffed Rolls Recipe shine. Each item plays an essential role, whether it’s the creamy richness from the softened cream cheese or the satisfying crisp from the panko topping, creating a harmonious blend of comfort and taste.

• Cream cheese (8 oz, softened): Provides a luscious and creamy base that binds the filling beautifully.
• Mushrooms (4 oz can): Adds an earthy, savory depth that pairs perfectly with the chicken.
• Cooked shredded chicken (2 cups): Use rotisserie for convenience and juicy, flavorful meat.
• Onion (2 tbsp, minced): Gives a mild sweetness and aroma that rounds out the filling.
• Salt (3/4 tsp): Enhances all the flavors without overpowering them.
• Black pepper (1/4 – 1/2 tsp): Adds a subtle kick and warmth to the mixture.
• Buttermilk biscuits (1 lb can): Acts as the soft and fluffy dough envelope for the filling; Pillsbury biscuits work great.
• Butter (2 tbsp, melted): Used for dipping and adds flavor and richness to the crust.
• Panko bread crumbs (1/2 cup): Provides a crispy, golden crust that makes these rolls truly irresistible.
• Parsley (1 tsp, optional): Brings a fresh, herbaceous note and a pop of green color.

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

Step 1: Preheat and Prepare Your Baking Sheet

Start by setting your oven to 375 degrees Fahrenheit and lining a baking sheet with parchment paper, a silpat, or lightly spraying it with nonstick spray. This step ensures your rolls bake evenly without sticking, giving you perfect edges every time.

Step 2: Soften the Cream Cheese

Place the cream cheese in a mixing bowl and stir until smooth and creamy. If it’s very soft from room temperature, a spoon will suffice; if not, a hand mixer will help you get that silky texture fast. The cream cheese is the heart of your filling, so it’s worth taking the time to get it just right.

Step 3: Prep and Add Mushrooms

Drain the canned mushrooms well and chop them finely. Add the mushrooms to the cream cheese and mix gently. The mushrooms add a wonderful moisture and umami kick that complements the chicken beautifully.

Step 4: Combine Chicken, Onion, and Seasonings

Fold in the cooked, shredded chicken, minced onion, salt, and black pepper to the cream cheese and mushroom mixture. Stir everything until fully combined. The seasoning balances the richness and brings out the natural flavors of each ingredient.

Step 5: Roll Out the Biscuits

Open your can of buttermilk biscuits and gently roll each one out with your hands or a rolling pin on a floured surface. This helps create enough room for the filling and ensures the dough will wrap nicely without tearing.

Step 6: Stuff and Seal the Rolls

Evenly spoon the chicken mixture onto the center of each rolled-out biscuit. Carefully wrap the biscuit dough around the filling, pinching the edges together tightly on the bottom so none of that delicious filling escapes during baking.

Step 7: Prepare Butter and Panko Mixtures

Melt the butter in a small bowl. In another bowl, combine the panko bread crumbs and parsley, if you’re using it, for an added touch of color and fresh flavor.

Step 8: Coat Rolls with Butter and Panko

Dip the top of each stuffed roll into the melted butter, then immediately coat with the panko mixture. This step adds a golden, crispy, and flavorful topping that gives the finished rolls a beautiful contrast of textures.

Step 9: Arrange and Bake

Place each roll on your prepared baking sheet, spacing them evenly. Bake in the preheated oven for 13 to 15 minutes until they are puffed and golden brown along the edges. The aroma while baking will be enough to get everyone excited!

Step 10: Serve Hot and Enjoy

Remove the rolls from the oven and serve them warm for the ultimate comfort food experience. Each bite should be a warm, savory explosion of creamy, meaty, and crunchy goodness.

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

Garnishes

Fresh parsley sprinkled over the rolls just before serving adds a vibrant color and fresh aroma that complements the filling perfectly. A light dusting of grated Parmesan or a drizzle of a mild garlic butter sauce can also elevate the presentation and flavor for special occasions.

Side Dishes

These stuffed rolls pair wonderfully with crisp green salads or a simple tomato soup to balance the richness. For heartier meals, creamy coleslaw or roasted vegetables offer fresh, textured sides that complement the soft rolls beautifully.

Creative Ways to Present

Try serving your Chicken, Mushroom, and Cream Cheese Stuffed Rolls Recipe in a large, rustic wooden bowl lined with a colorful kitchen towel for a cozy, inviting look. You might even slice larger stuffed rolls into bite-sized pieces for a party platter that’s easy to share and enjoy.

Make Ahead and Storage

Storing Leftovers

Store any leftover stuffed rolls in an airtight container in the refrigerator for up to 3 days. When chilled properly, they stay moist and flavorful, ready for a quick snack or second meal.

Freezing

If you want to make these ahead, freeze the assembled but unbaked rolls on a baking sheet first until firm, then transfer them to a freezer bag. They’ll keep well for up to 2 months. Bake directly from frozen by adding a few extra minutes to the cooking time.

Reheating

To reheat, warm the rolls in a preheated oven at 350 degrees Fahrenheit for 10 to 12 minutes, or until heated through and crisped up. Avoid microwaving if you want to maintain the crunchy top and flaky biscuit texture.

FAQs

Can I use fresh mushrooms instead of canned?

Absolutely! If you prefer fresh mushrooms, finely chop and sauté them first to remove excess moisture before adding to the cream cheese. This prevents the filling from becoming soggy and intensifies the mushroom flavor.

What type of chicken works best for this recipe?

Rotisserie chicken is a go-to because it’s flavorful, tender, and ready to use. However, leftover cooked chicken or poached chicken breasts shredded by hand are excellent alternatives as well.

Can these rolls be made gluten-free?

You can substitute the buttermilk biscuits with a gluten-free biscuit dough or crescent roll dough available at many stores. Just be mindful that texture might vary slightly but the flavors will remain delightful.

Is it okay to prep the filling in advance?

Yes! You can prepare the filling up to a day ahead and keep it covered in the refrigerator. This will make assembly quicker and may even help meld the flavors for a richer taste.

How do I make sure the rolls don’t burst open during baking?

Be sure to pinch the biscuit dough edges firmly on the bottom and avoid overfilling each roll. If the dough is too thin or torn, patch it gently with a little extra biscuit dough to seal the filling inside well.

Final Thoughts

This Chicken, Mushroom, and Cream Cheese Stuffed Rolls Recipe is a total game changer for anyone who loves a cozy, hearty bite with a crispy edge and creamy center. It’s easy to whip up but feels indulgent enough to impress family and friends alike. I can’t wait for you to try making these rolls and see how they quickly become one of your go-to comfort foods to share at every gathering or quiet night in!

Print