Cheesy Chicken and Artichoke BitesJanuary 4, 2010
This is yet another recipe that I’ve had starred in my Google Reader for eons, and finally had an excuse to throw together for the Christmas Eve appetizer extravaganza that my husband and I always do. I love, love, love the flavor combo of spinach and artichoke and to add bacon do that is pretty much the nail in my coffin. I have to have it. Everything combined for a great little bite with these, and I’ll certainly make them again sometime!
Because the recipe was just for the two of us I cut it in half and made a few adaptations, which are reflected in the recipe below.
Cheesy Chicken and Artichoke Bites
Adapted from Pennies on a Platter, who got it from the Pillsbury Bake-Off Magazine, May 2008
1 can Pillsbury Crescent Recipe Creations dough
3 slices fully cooked bacon, crubmbled
3 oz. cooked chicken breasts, cubed
1/2 box (9 oz) frozen chopped spinach, thawed and thoroughly drained
1/2 can (13.75 oz) quartered artichoke hearts, drained, coarsely chopped
1 garlic clove, finely chopped
1/4 cup mayo or salad dressing
3 T sour cream
1/4 cup shredded Mozzarella cheese
3 T grated Parmesan cheese
Preheat oven to 375.
Release dough from can and cut into 24 2-inch squares. Press 1 square into the bottom and up the sides of each of 24 ungreased mini muffin cups.
Combine all other ingredients in a medium bowl – stir thoroughly to combine, making sure to break up any clumps of drained spinach. Place 1 Tablespoon of chicken filling in each cup.
Bake 10-12 minutes until golden brown (NOTE: I had a lot of trouble with the timing and ended with a handful of burnt bites – please watch carefully). Serve warm!