Chicken, Mushroom, and Cream Cheese Stuffed Rolls

A can of biscuits means these stuffed rolls come together really quick! They are filled with cream cheese, mushrooms, and chicken. You can have dinner on the table in 30 minutes. Or you could serve these as an appetizer. They are a total crowd pleaser!

Chicken, Mushroom, and Cream Cheese Stuffed Rolls from The Food Charlatan

Charlotte came home from school the other day and announced that she’s learning about Abraham Lincoln at school. Truman’s face lit up. “Yeah! That guy was watching a movie and another guy came up behind him and shot him in the head. They tried to save him but, (shoulder shrug) he didn’t make it.”

How disturbing is it that the only fact my 3-year-old knows about the greatest president is that he was murdered?? I feel like zero Abraham Lincoln facts would be better than bloody murderous facts. Little boys’ obsession with killing and dying is seriously weird sometimes. Also sometimes it’s hilarious.

Chicken, Mushroom, and Cream Cheese Stuffed Rolls from The Food Charlatan

My mom used to make these Chicken Rolls for us all the time growing up. My brother mentioned them in passing, and I thought to myself, oh, she must have made them when he was little, because I don’t remember them. (We’re 11 years apart.) But then I made these and could totally remember the taste of them. It was so weird, because I had no memory of the recipe at all (not that I was interested in cooking when I was a kid…) but my tongue totally remembered, and it had me feeling all nostalgic.

Chicken, Mushroom, and Cream Cheese Stuffed Rolls from The Food Charlatan

Chicken, Mushroom, and Cream Cheese Stuffed Rolls from The Food Charlatan

It’s hard not to like these rolls. They are in the little cookbook that my mom put together for each of us when we left for college, but I never bothered to make them because 1) I didn’t remember them and 2) they called for canned mushrooms. Like, gross. Fresh mushrooms are bad enough (I’m trying to get over this. Look I even posted Stuffed Mushrooms once. They’re legit.) But canned??

Chicken, Mushroom, and Cream Cheese Stuffed Rolls from The Food Charlatan

Chicken, Mushroom, and Cream Cheese Stuffed Rolls from The Food Charlatan

Chicken, Mushroom, and Cream Cheese Stuffed Rolls from The Food Charlatan

Chicken, Mushroom, and Cream Cheese Stuffed Rolls from The Food Charlatan

Chicken, Mushroom, and Cream Cheese Stuffed Rolls from The Food Charlatan

I promise, it works in this recipe. You chop them up and add them to cream cheese, so no weird texture issues to deal with. It just adds nice subtle flavor. It’s not overwhelming, I promised. (“I know you can be overwhelmed, and I know you can be underwhelmed, but can you ever just be… whelmed?”  “I think you can in Europe!” Please someone tell me you know this movie.)

If you make any of my recipes, share it on Instagram using the hashtag #TheFoodCharlatan so I can see it! I love that.

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One year ago: Mac and Cheese with Caramelized Onions and Broccoli 
Two years ago: Meyer Lemon Tart
Three years ago: Dye Free Green Eggs and Ham

Chicken, Mushroom, and Cream Cheese Stuffed Rolls

Yield: Makes 8 rolls

Recipe from my mom

Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 4 ounce can mushrooms, drained and chopped (or use fresh!)
  • 2 cups cooked and shredded chicken (I love rotisserie chicken)
  • 2 tablespoons onion, minced
  • 3/4 teaspoon salt*
  • 1/4 to 1/2 teaspoon black pepper*
  • 1 (1 lb.) can buttermilk biscuits (like Pillsbury)
  • 2 tablespoons butter, melted
  • 1/2 cup panko bread crumbs
  • 1 teaspoon dried parsley (optional)

Instructions

  1. Preheat your oven to 375 degrees F. Line a baking sheet with a silpat, parchment paper, or spray with nonstick spray.
  2. Add the cream cheese to a mixing bowl and stir until smooth. (If it's very soft, a spoon will do, otherwise you might want to bust out the mixer.)
  3. Drain the mushrooms and chop. Add them to the cream cheese.
  4. Add the chicken, onion, salt and pepper and stir together well.
  5. Open the can of biscuits. Use your hands or a rolling pin to roll out each biscuit (see photos). I used a little bit of flour but don't go crazy.
  6. Spoon the chicken mixture evenly between the biscuits. Use your fingers to wrap the biscuit dough around and pinch with your fingers on the bottom.
  7. Melt the butter in a small bowl.
  8. Add the panko crumbs and the parsley to another bowl.
  9. Dip the top of each roll into the butter, then dip in the bread crumbs.
  10. Line the rolls on the prepared sheet. I was able to fit them all on a large baking sheet.
  11. Bake at 375 for 13-15 minutes, or until nicely browned on the edges.
  12. Serve hot!

Notes

*I just added salt and pepper to keep it simple, but I think this would be good with some other spices too, like garlic powder or seasoning salt.

I chose to make 8 larger rolls, but my mom would often use 2 cans of biscuits to make 16 rolls. If I were serving them as appetizers, I would use 2 cans.

http://thefoodcharlatan.com/2017/03/09/chicken-and-cream-cheese-stuffed-rolls-recipe/

Reuben Stuffed Crescent Rolls << these are fun appetizers for football parties

Reuben-Stuffed Crescent Rolls from The Food Charlatan

 

Pepperoni Cream Cheese Crescent Rolls << these are so easy it’s dangerous.

Pepperoni Cream Cheese Crescent Rolls from The Food Charlatan

 

Bacon and Pepper Jack Stuffed Crescent Rolls:

Bacon & Pepper-Jack Stuffed Crescent Rolls

 

Other chicken roll recipes you might like:

Chicken Cordon Blue Crescent Rolls from Mom on Timeout
Chicken Stuffed Crescent Rolls from Wishes and Dishes
Mini Ranch Chicken Salad Rolls from Lemons for Lulu
BBQ Chicken Pizza Roll from Wine and Glue

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Comments

  1. says

    Ha, ha I have two boys who are also a bit obsessed with dying. I am hoping this is a normal boy stage! These chicken rolls look to die for. Can’t believe I’ve never had these. Why didn’t my mom make these for me?

  2. Laura says

    I make this regularly. But I usually use bread that I’ve purchased off the “day old” rack – you know, the french bread or rolls they’re trying to get rid of at the store? So I’ll get a big ol’ loaf of french bread for like 50 cents and then cut the top off, stuff all the filling inside, and recap it. Then back til warm and slice. I’ve also use canned chicken in a pinch. Definitely nostalgic.

  3. Misty says

    10 things I hate about you!
    How come I never had these! I’m still going to have to omit the mushrooms, I just can’t do it! But everything else sounds good!

  4. Janice Zacharias says

    I have to give proper credit – I’m pretty sure this is a recipe I got from Grandma Georgia, a looong time ago. I love the panko crumbs on top, now I want to make it again!

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