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Golden chicken mushroom cream cheese stuffed rolls on a parchment-lined baking sheet fresh from the oven

Chicken, Mushroom, and Cream Cheese Stuffed Rolls

Flaky buttermilk biscuits stuffed with a creamy chicken, mushroom, and cream cheese filling, topped with crispy panko breadcrumbs and baked golden in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 rolls
Course: Appetizer, Dinner, Main Course
Cuisine: American
Calories: 411
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese softened at room temperature for 30 minutes
  • 4 oz canned mushrooms drained and finely chopped
  • 2 cups cooked shredded chicken rotisserie chicken recommended
  • 2 tbsp onion minced
  • 3/4 tsp salt
  • 1/2 tsp black pepper use 1/4 tsp for milder flavor
  • 16 oz can buttermilk biscuits such as Pillsbury, 8 biscuits per can
  • 2 tbsp butter melted
  • 1/2 cup panko bread crumbs
  • 1 tsp dried parsley optional

Equipment

  • Baking sheet
  • Parchment paper or silpat
  • Large mixing bowl
  • Rolling Pin
  • Small bowls

Method
 

  1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat, or spray with nonstick cooking spray.
  2. Add the softened cream cheese to a large mixing bowl and stir until completely smooth. Use a hand mixer on low for 30 seconds if it still feels firm.
  3. Drain the canned mushrooms well and chop them finely. Add to the cream cheese along with the shredded chicken, minced onion, salt, and pepper. Stir until fully combined.
  4. Open the can of biscuits and flatten each one into a disc about 4 to 5 inches wide using your hands or a rolling pin. Use a small pinch of flour only if needed.
  5. Spoon the chicken filling evenly onto the center of each biscuit. Pull the dough up around the filling and pinch the bottom tightly shut to seal.
  6. Dip the top of each roll into the melted butter, then press into the panko breadcrumbs to coat.
  7. Place the rolls seam side down on the prepared baking sheet about 2 inches apart. Bake for 13 to 15 minutes until golden brown on top. Serve hot.

Notes

For appetizers, use 2 cans of biscuits to make 16 smaller rolls. Garlic powder or seasoning salt can be added to the filling for extra flavor. Rolls can be assembled fully and refrigerated unbaked for up to 12 hours before baking.