Description
These Chicken, Mushroom, and Cream Cheese Stuffed Rolls are a delicious and easy-to-make savory treat perfect for any meal or snack. Soft buttermilk biscuit dough is filled with a creamy chicken and mushroom mixture, dipped in butter and panko crumbs, then baked to golden perfection. Enjoy warm, cheesy, and satisfying rolls that come together quickly with simple ingredients.
Ingredients
Scale
Filling
- 1 (8-oz) package cream cheese, softened
- 4 ounce can mushrooms, drained and chopped
- 2 cups cooked and shredded chicken (rotisserie chicken recommended)
- 2 tablespoons onion, minced
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon black pepper
Dough and Coating
- 1 (1-lb) can buttermilk biscuits (such as Pillsbury)
- 2 tablespoons butter, melted
- 1/2 cup panko bread crumbs
- 1 teaspoon parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F. Line a baking sheet with a Silpat, parchment paper, or spray it with nonstick spray to prevent sticking.
- Prepare Cream Cheese Base: Add the cream cheese to a mixing bowl and stir until smooth, using a spoon or a mixer if needed for a creamy consistency.
- Add Mushrooms: Drain the canned mushrooms, chop them finely, and add to the cream cheese mixture.
- Combine Chicken and Seasonings: Add the cooked shredded chicken, minced onion, salt, and black pepper to the bowl. Stir everything together well until uniformly combined.
- Roll Out Biscuits: Open the can of biscuits and use your hands or a rolling pin to flatten each biscuit. Lightly flour your surface if needed to prevent sticking, but use sparingly.
- Fill and Shape Rolls: Spoon the chicken mixture evenly onto each flattened biscuit. Wrap the biscuit dough around the filling and pinch the edges at the bottom to seal tightly.
- Melt Butter: Melt the butter in a small bowl to prepare for coating the rolls.
- Prepare Panko Coating: In another bowl, combine the panko bread crumbs with parsley if using, mixing well.
- Coat Rolls: Dip the top of each stuffed roll into the melted butter, then immediately dip into the panko and parsley mixture to coat the surface.
- Arrange on Baking Sheet: Place the coated rolls on the prepared baking sheet, spacing them so they fit comfortably without overcrowding.
- Bake Rolls: Bake in the preheated oven for 13 to 15 minutes or until the rolls are nicely browned on the edges and cooked through.
- Serve Hot: Remove from the oven and serve the stuffed rolls warm for the best flavor and texture.
Notes
- You can substitute rotisserie chicken with any cooked shredded chicken you prefer.
- Adjust salt and pepper to taste depending on your salt preference and chicken seasoning.
- Using fresh parsley in the panko coating enhances flavor but is optional.
- For a crispier coating, you can lightly toast the panko crumbs before mixing with parsley.
- These rolls are best served immediately but can be reheated in the oven for a few minutes.
