2cupscooked and shredded chickenI love rotisserie chicken
1/4 to 1/2teaspoonblack pepper*
1 (1-lb)canbuttermilk biscuits(like Pillsbury)
1/2cuppanko bread crumbs
Preheat your oven to 375 degrees F. Line a baking sheet with a silpat, parchment paper, or spray with nonstick spray.
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.)
Drain the mushrooms and chop. Add them to the cream cheese.
Add the chicken, onion, salt and pepper and stir together well.
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.
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.
Melt the butter in a small bowl.
Add the panko crumbs and the parsley to another bowl.
Dip the top of each roll into the butter, then dip in the bread crumbs.
Line the rolls on the prepared sheet. I was able to fit them all on a large baking sheet.
Bake at 375 for 13-15 minutes, or until nicely browned on the edges.
*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.