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


  1. Heat 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.
  2. Heat bacon as directed on package and crumble. In large bowl, mix bacon and remaining ingredients. Place 1 tablespoon chicken filling in each cup.
  3. Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter and serve warm.

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About Cheesy Chicken and artichoke bites

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