Cheesy Chicken And Artichoke Bites Food

CHEESY CHICKEN AND ARTICHOKE BITES

Steps:

• Heat oven to 375°F
• Separate dough from both cans into 8 rectangles; 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.
• Heat bacon as directed on package; crumble.
• In large bowl, mix bacon and remaining ingredients.
• Place 1 tablespoon chicken filling in each cup.
• Bake 12 to 20 minutes or until edges are golden brown.
• Immediately remove from pans to serving platter. Serve warm.

CHEESY CHICKEN & ARTICHOKE BITES

Steps:

• Preheat oven to 375°F. Heat bacon as directed on package, crumble. In large bowl, mix bacon & remaining ingredients (except rolls).
• Take dough from cans, cut into approx. 1" slices. Put dough slice in ungreased muffin tin & shape to form cups. Place filling into each cup to fill.
• Bake 12-20 minutes or until edges are golden brown. Immediately remove from pans to serving platter. Serve warm.

ARTICHOKE BITES I

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch square baking pan.
• Drain marinade from 1 jar of artichokes into a medium sized skillet. Drain second jar and discard marinade. Heat the marinade in the medium sized skillet. Add the onions and garlic and saute for about 5 minutes.
• In a medium sized bowl, combine the eggs, bread crumbs, salt, pepper, oregano and hot pepper sauce. Slowly mix in the shredded cheddar cheese, parsley and artichoke. Blend the marinade with the sauteed onions and garlic into the mix.
• Grease a 9 inch square baking pan and pour in the contents of the bowl.
• Bake for approximately 30 minutes and allow to cool briefly. Cut into one inch squares and serve.

CHEESY CHICKEN ARTICHOKE BAKE

Steps:

• Preheat oven to 375 degrees.
• Open and drain artichoke hearts, and roughly chop them if they are not quartered.
• Add artichoke hearts, mayo, ricotta cheese, sour cream, parmesean cheese, garlic salt and parsely to bowl.
• Add salt and pepper to taste. I also added crushed red pepper.
• Mix well
• Place chicken breasts in shallow baking or casserole dish.
• Spread artichoke mixture over the top of chicken.
• Sprinkle with parmesean cheese
• Bake for 30 minutes.
• I serve with wild rice mushroom mixture cooked in chicken stock.