Chicken Filled Stuffing Rolls

These bundles of seasoned chicken goodness are everyone's favorite and hard to resist. You'll want to eat more than one!

Chicken Filled Stuffing Rolls


  • 12 Rhodes Texas™ Rolls, thawed but still cold
  • 8 ounces boneless skinless chicken breasts
  • 1 tablespoon butter or margarine, melted
  • 3 ounce package cream cheese
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup herb bread stuffing
  • 1 egg, beaten


  1. Cut chicken into 1-inch cubes. Sauté chicken in butter. Let cool.
  2. Mix chicken, cream cheese, thyme, salt and pepper.
  3. Press rolls into 3-inch circles and divide filling among 12 rolls. Pull edges together to seal.
  4. Crush herb bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in sprayed muffin tins.
  5. Bake at 350 degrees F for 20-25 minutes.

Serve warm.

Servings: 12 | Prep Time: 30 min (not including thaw time) | Bake Time: 20-25 min

Recipe and photo credit (used with permission): Rhodes BakeNServ