Chicken, Mushroom, and Cream Cheese Stuffed Rolls are one of those weeknight recipes that never gets old. Flaky biscuit dough wraps around a warm, creamy filling of shredded chicken, mushrooms, and cream cheese, and the whole thing bakes up golden in under 30 minutes. If you are looking for a recipe that works as both a quick family dinner and a party appetizer, this one checks every box.
I still remember the first time I pulled these out of the oven on a Tuesday night with nothing but a rotisserie chicken and a can of biscuits. My kids were at the table before I even called them. That is the kind of recipe you keep coming back to.
Table of Contents
Ingredients for Chicken, Mushroom, and Cream Cheese Stuffed Rolls
After making these chicken mushroom cream cheese stuffed rolls more times than I can count, I have learned what really makes a difference. Starting with softened cream cheese and a good rotisserie chicken gives you that rich, creamy filling without any extra effort.
- 1 (8 oz) package cream cheese, softened (I recommend leaving it out at room temperature for at least 30 minutes before mixing for the smoothest result)
- 1 (4 oz) can mushrooms, drained and finely chopped
- 2 cups cooked shredded chicken (rotisserie chicken is my go-to for the best flavor and moisture)
- 2 tablespoons onion, minced
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon black pepper (I usually go closer to 1/2 tsp for a bolder flavor)
- 1 (16 oz) can buttermilk biscuits, such as Pillsbury (8 biscuits per can)
- 2 tablespoons butter, melted
- 1/2 cup panko bread crumbs (pro tip: do not skip this step, it gives the rolls that irresistible golden crunch on top)
- 1 teaspoon dried parsley, optional
Step-by-Step Instructions
In my experience, the two steps that make the biggest difference are getting the cream cheese fully smooth before mixing and sealing the dough tightly at the bottom. Rush either one and you will likely end up with a cracked roll or a leaky filling.
Step 1: Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat liner, or spray generously with nonstick cooking spray.
Step 2: Add the softened cream cheese to a large mixing bowl and stir until completely smooth. If it still feels firm, use a hand mixer on low for about 30 seconds.
Step 3: Drain the canned mushrooms well and chop them finely. Add to the cream cheese bowl along with the shredded chicken, minced onion, salt, and pepper. Stir everything together until the filling is fully combined.
Step 4: Open your can of biscuits and use your hands or a rolling pin to flatten each biscuit into a disc about 4 to 5 inches wide. Use just a small pinch of flour on the surface if they stick, but do not over-flour or the dough may not seal properly.
Step 5: Spoon the chicken filling evenly onto the center of each biscuit disc. Do not overfill. Pull the dough edges up and around the filling, then pinch the bottom tightly shut. A loose seal will cause filling to leak during baking, so take your time here.
Step 6: Melt the butter in a small bowl. Add the panko crumbs and parsley to a separate bowl. Dip the top of each stuffed roll into the melted butter, then press it gently into the panko to coat.
Step 7: Place the rolls seam side down on your prepared baking sheet, spacing them about 2 inches apart. Bake for 13 to 15 minutes, or until the tops are golden brown and the edges look nicely set. Serve hot right from the oven.
What to Serve with Chicken Mushroom Cream Cheese Stuffed Rolls
These rolls are rich and satisfying on their own, but the right side dish balances the meal perfectly. Here are a few pairings that work really well.
Tomato Soup: A bowl of warm homemade tomato soup next to these rolls is a combination that never fails. The bright acidity of the tomato cuts right through the creamy filling and makes the whole meal feel complete.
Broccoli Cheese Soup: If you want to keep the comfort food theme going, broccoli cheese soup is a natural match. The cheesy, hearty soup alongside these rolls makes for a filling and crowd-pleasing dinner.
Green Bean Casserole: For a classic American dinner pairing, easy green bean casserole adds a creamy, savory vegetable side that feels right at home next to these stuffed rolls.
Creamy Zucchini Soup: A lighter option that balances out the richness of the rolls beautifully. This creamy zucchini soup is smooth, simple, and ready fast on busy nights.
BLT Pasta Salad: For a fresh, no-fuss side, BLT pasta salad brings crunch, color, and a little smokiness that pairs well with the savory chicken filling.
Potato Soup: On colder nights, a bowl of thick and creamy potato soup alongside these stuffed rolls turns dinner into something truly warming and satisfying.
Storage and Serving Tips
Leftover rolls keep well in an airtight container in the refrigerator for up to 3 days. Store them whole rather than cutting them beforehand so the filling stays moist inside.
To reheat, place them in a toaster oven or regular oven at 350 degrees F for 8 to 10 minutes. This brings the panko topping back to crispy without drying out the filling. Avoid the microwave if possible since it will soften the crust.
Pro tip: these rolls also work great as a make-ahead meal. Assemble them fully, place on a baking sheet, cover tightly with plastic wrap, and refrigerate overnight. Bake straight from the fridge the next day and add 2 to 3 extra minutes to the bake time.
FAQs
Can I use fresh mushrooms instead of canned?
Yes, you can. Saute fresh sliced mushrooms in a dry pan over medium heat for about 5 minutes until most of the moisture has cooked off before adding them to the filling. Skipping this step will make the filling too wet.
What can I use instead of canned biscuits?
Crescent roll dough or homemade bread dough both work as substitutes. The texture will be slightly different but the result is still delicious. If you want to try homemade dough, a simple pizza dough recipe can work well here.
Can I make these ahead of time for a party?
Absolutely. Assemble the rolls up to 12 hours ahead, refrigerate them unbaked on the sheet pan covered with plastic wrap, and bake right before serving. They taste best fresh out of the oven when the crust is still crispy.
Chicken, Mushroom, and Cream Cheese Stuffed Rolls
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat, or spray with nonstick cooking spray.
- 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.
- 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.
- 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.
- 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.
- Dip the top of each roll into the melted butter, then press into the panko breadcrumbs to coat.
- 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.
