Menu Enter a recipe name, ingredient, keyword...

Cheesy Chicken and Artichoke Bites

By

Expecting a crowd? Make a simple appetizer with a perfect blend of familiar, crowd-pleasing flavors.

Google Ads
Rate this recipe 4.5/5 (108 Votes)
Cheesy Chicken and Artichoke Bites 1 Picture

Ingredients

  • 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 6 slices fully cooked bacon (from 2.1-oz package)
  • 1 package (6 oz) refrigerated cooked chicken breast strips, cubed
  • 1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and thoroughly chopped
  • 1 can (13.75 oz) quartered artichoke hearts, drained, coarsely chopped
  • 2 medium cloves garlic, finely chopped
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup sour cream
  • 1/2 cup shredded Asiago cheese (2 oz)
  • 1/4 cup grated Parmesan cheese

Details

Servings 48
Preparation time 30mins
Cooking time 50mins
Adapted from pillsbury.com

Preparation

Step 1

1) Heat oven to 375°F.

2) If using crescent rolls: Unroll both cans of dough; separate into total of 8 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut dough into total of 8 rectangles.

3) Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each of 48 ungreased mini muffin cups. Heat bacon as directed on package; crumble. In large bowl, mix bacon and remaining ingredients. Place 1 tablespoon chicken filling in each cup.

4) Bake 12 to 20 minutes or until edges are golden brown. Immediately remove from pans to serving platter. Serve warm.

Review this recipe