Cheesy Chicken Artichoke Bites Food

CHEESY ARTICHOKE CHICKEN BALLS

Steps:

• Combine all ingredients except for the bread crumbs. Roll chicken mixture into one inch balls then coat with bread crumbs. (Note: If the mixture is sticky, dropping it into the bread crumbs first will enable you to roll it into ball form.
• Bake at 350 degrees for approximately 40 minutes.

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.

ARTICHOKE BITES

Steps:

• Preheat the oven to 375 degrees F. Lightly butter or spray a 6-cup nonstick muffin tin.
• Toast the bread slice until crisp. Cool and cut the toast into small pieces into a medium-size bowl and add the oregano, artichoke hearts, cheese, and parsley.
• Heat the oil in a small skillet over medium heat, add the onion, garlic, salt, and red pepper flakes, and cook until soft, about 5 minutes. Stir into the artichoke mixture.
• Lightly beat the eggs in a small bowl until foamy, stir into the artichoke mixture; spoon a 1/4 cup of the mixture into each of the muffin cups. Cook until lightly puffed, golden, and just set in the center, about 17 to 20 minutes. Let cool on a rack for about 5 minutes, then remove the artichoke bites from the pan and serve warm.

3 CHEESE ARTICHOKE BITES

Steps:

• In a skillet over medium heat, saute onion and garlic in oil until tender; drain and set aside. Combine artichokes, eggs, cheeses, seasonings, and sauces in a large bowl; mix well. Stir in onion mixture and bread crumbs.
• Fill greased mini muffin cups 2/3 full. Bake at 325 degrees for 15 to 20 minutes, until firm and golden.
• Serve warm, sprinkled with additional parsley, if desired.

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.

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.