Chicken Artichoke Bites are filled with chicken, artichoke hearts, spinach, cheese and bacon. All served in a flaky phyllo cup.
I have a confession to make, I love finger food. Anything small and bite-sized is irresistible to me. I think part of it is the presentation, serving food in shot glasses, ramekins, or on spoons just looks so sophisticated. The other part is that it means I get to taste lots of different things without overdoing it. OK, ok, that’s the *theory*…like I said I love finger foods.
These chicken artichoke bites are made of cheesy, artichoke-y, bacon-y goodness, served in a flaky phyllo cup. The recipe is simple, you just cook and shred your chicken, mix it with all of the other ingredients, then put it in phyllo cups to bake. We even have a tip for you to save you some time. To shred your chicken simply put the boiled chicken breasts in your mixer with the bread hook attachment. Turn it on and in minutes all of your chicken will be perfectly shredded!
The best thing about these chicken artichoke bites is that they not only taste great you can make them ahead of time! To make it the day before, just mix up the chicken artichoke mixture and then wrap it up and put it in the refrigerator. When you are ready to bake take the filling out , stuff the phyllo cups, and bake. If you want to make them further in advance you can stuff the phyllo cups with the chicken mixture and then freeze them. When you are ready to use them just pop them in the oven and cook for slightly longer (10 -15 minutes).
Ingredients
- 45 Phyllo Cups
- 1 c chicken cooked and shredded
- 6 strips bacon cooked and chopped (set aside 3 for topping)
- 7 oz. quartered artichoke hearts drained and chopped
- 1/2 c fresh spinach chopped
- 1/4 c mayo
- 2 oz. cream cheese softened
- 1 c smoked Gouda shredded
- 1/2 c Havarti shredded
- 1 clove garlic minced
- 1/2 teaspoon onion powder
- pinch cayenne pepper
- salt & pepper to taste
Instructions
- Preheat to 350F
- Boil chicken until cooked through.
- Shred chicken in mixer with bread hook.
- Add softened cream cheese to chicken and mix thoroughly.
- Add all remaining ingredients, mix thoroughly
- Fill each phyllo cup with the chicken mixture (about 2 teaspoons).
- Bake for 5-8 minutes.
- Tip: If you are making this the day before do not stuff the phyllo cups ahead of time. Cover the chicken mixture and place it in the refrigerator until needed. If you want to make all of it in advance you can stuff the phyllo cups and freeze them with the mixture in them. When you are ready to serve bake them for slightly longer (10-15 minutes).
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Pascale says
Do you serve these hot or cold? Thanks!
Kim says
these look wonderful. I think I might add some shredded Parmesan with the extra bacon on top. 🙂
Sue says
These look so yummy! Are the artichoke hearts plain or marinated?
Kat & Melinda says
They are so good. Sometimes I just make it as a casserole and eat it! lol We used plain artichokes but marinated works too.
Allison says
You might want to consider adding the phyllo cups to your ingredient list.
Kat & Melinda says
We’ll fix that. Thanks!
Kristi says
These look delicious and I want to make them for a Super Bowl party. Did you use marinated artichoke hearts or just the regular ones?
Kat & Melinda says
You’re going to love them! We used plain artichoke hearts, but honestly I think it would be good either way.
Debi says
I’m with you, anything little bite is perfect – then you can try lots of different bites! These look fabulous! Must… Try… Soon…
Julia @ Swirls and Spice says
Such a perfect combination of savoury flavours! I must try these!
Antony says
Chicken Artichoke Bites look awesome