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Chicken, Mushroom, and Cream Cheese Stuffed Rolls

Serves Makes 8 rolls     adjust servings


  • 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)


  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!