Cheesy Chicken And Artichoke Bites Recipe

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Cheesy Chicken and artichoke bites

ann wilson

By
@curiouscooks

yummy!!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes 48
Prep:
30 Min
Cook:
20 Min

Ingredients

2 can(s)
pillsbury refigerated crescent rolls (8 rolls each)
6 slice
fully cooked bacon
1 pkg
(6 oz.) refigerated cooked chicken strips, cubed
1 box
green giant frozen spinach, thawed, squeezed to drain and thoroughly chopped
1 can(s)
quarted artichoke hearts, drained and coarsely chopped. (approx 14 oz.)
2 clove
garlic, finely chopped
1/2 c
mayonnaise
1/4 c
sour cream
1/2 c
shredded asiago cheese (2 oz.)
1/4 c
grated parmesan cheese

Step-By-Step

1Heat oven to 375. Separate dough from both cans into 8 rectangles and press perforations to seal. Cut each rectangle into 6 (2 inch) squares. Press 1 square in bottom and up side of each of 48 ungreased mini muffin cups.

2Heat bacon as directed on package and crumble. In large bowl, mix bacon and remaining ingredients. Place 1 tablespoon chicken filling in each cup.

3Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter and serve warm.

About this Recipe