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Chicken Artichoke Bites

Delicious finger foods featuring flaky phyllo shells filled with a creamy chicken and artichoke mixture.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: Easy, Party Food
Servings: 12 bites

Ingredients

Phyllo Shells

  • 45 pieces phyllo shells

Filling

  • 1 cup cooked and shredded chicken
  • 2 ounces cream cheese softened
  • 6 strips bacon cooked and chopped, divided
  • 7 ounces canned artichoke hearts drained and chopped
  • ½ cup fresh spinach chopped
  • ¼ cup mayo
  • 1 cup smoked Gouda shredded
  • ½ cup Havarti shredded
  • 1 clove garlic minced
  • ½ teaspoon onion powder
  • ⅛ teaspoon cayenne pepper
  • Salt and pepper to taste

Instructions

  • Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Step 2: In a skillet over medium heat, cook the bacon until crispy, then chop into small pieces.
  • Step 3: In a large mixing bowl, combine chicken, cream cheese, artichokes, spinach, mayo, Gouda, Havarti, garlic, onion powder, cayenne, salt, and pepper. Mix until well combined.
  • Step 4: Fill each phyllo shell with about a tablespoon of the mixture and top with chopped bacon.
  • Step 5: Bake for 15-20 minutes until the shells are golden brown and crispy.
  • Step 6: Let cool slightly before serving. Enjoy warm with your choice of dipping sauce.

Equipment

  • Skillet
  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes.