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Chicken Artichoke Cups
These Chicken Artichoke Cups would be the perfect addition to any brunch or luncheon.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 12
Calories 232 kcal
Ingredients
- 6 Rhodes Yeast Dinner Rolls thawed to room temperature
- 2 ounces cream cheese softened
- 1/4 cup mayonnaise
- 1 cup cooked shredded chicken
- 6 strips bacon cooked, crumbled and divided
- 7.5 ounce jar quartered artichoke hearts drained and chopped
- 1/2 cup fresh chopped spinach
- 1 1/2 cups grated sharp white cheddar or asiago cheese
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced onion
- salt and pepper to taste
Instructions
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Spray counter lightly with non-stick cooking spray. Cut each roll in half and flatten each half into a 5 inch circle. Carefully place a dough circle into a sprayed muffin tin to cover the bottom and sides. Repeat to fill a 12 cup muffin tin.
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Combine cream cheese and mayonnaise. Add chicken and mix well. Add remaining ingredients except half of the bacon and mix well. Divide filling evenly between the 12 dough filled cups.
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Bake at 350°F 12-15 minutes or until dough edges are golden brown. Remove from oven and garnish with remaining bacon.
Recipe Notes
Adapted from Rhodes Bake N Serv
Nutrition Facts
Chicken Artichoke Cups
Amount Per Serving
Calories 232
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 30mg10%
Sodium 402mg17%
Potassium 81mg2%
Carbohydrates 11g4%
Fiber 1g4%
Protein 7g14%
Vitamin A 460IU9%
Vitamin C 4.6mg6%
Calcium 152mg15%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.