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Mon, Apr 11 2016 post by Yvonne From triedandtasty

Chicken Artichoke Cups

Who doesn't love a cheesy chicken dish with artichokes? These Chicken Artichoke Cups are so unbelievably simple you can have them for dinner any night of the week. Delicious enough for ...

If there's one thing you should know about me, it's that I LOVE bacon. And cheese. And chicken. And artichoke. And heck lets throw spinach in there too. So pretty much whoever wrote this recipe I felt had me in mind when making it. All the flavors I love packaged in the most adorable little cup. Great for portion control... unless you're like me and just want to devour half the pan. No? Just me? OK. Moving right along. What I love about Rhodes recipes is their versatility. You can make SO many different things with them your options are nearly endless. 
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Lineup your superstars:

6 Rhodes 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

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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.

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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.

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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.

Posted in Main Dish
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Chicken Artichoke Cups

Servings: 12 | Skills: Beginning | Prep Time: 30 min (not including thaw time) | Bake Time: 15 min

These Chicken Artichoke Cups would be the perfect addition to any brunch or luncheon.

Chicken Artichoke Cups
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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

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.

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. Bake at 350°F 12-15 minutes or until dough edges are golden brown. Remove from oven and garnish with remaining bacon.

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