Cheesy Chicken and artichoke bites

Cheesy Chicken And Artichoke Bites Recipe

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ann wilson



★★★★★ 1 vote
Makes 48
30 Min
20 Min


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
1/4 c
sour cream
1/2 c
shredded asiago cheese (2 oz.)
1/4 c
grated parmesan cheese

How to Make Cheesy Chicken and artichoke bites


  • 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.

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