Yield: 8 filled biscuits
Spinach Artichoke Chicken Biscuits
Spinach artichoke dip made with chicken and baked in a biscuit for an easy and filling dinner.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
- 1 1/2 cups shredded cooked chicken (or 1 - 12.5 ounce can chunk chicken breast)
- 6 ounce jar of artichoke hearts, diced (little more than 1/2 cup)
- 2 tablespoons jalapeno slices, diced
- 1 cup spinach leaves, finely chopped
- 1 teaspoon minced garlic
- 4 ounces cream cheese, softened
- salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 can Grands refrigerated biscuits
Instructions
- Preheat oven to 350 degrees.
- Combine all ingredients except the biscuits in a large bowl. Use a fork to mix everything together.
- Open the biscuits and flatten each one completely. Divide the chicken mixture evenly on each flattened biscuit.
- Fold the edges up all around the mixtures and pinch together. Place the seam side down on a baking sheet.
- Bake at for 15-17 minutes. Serve immediately.
Notes
- If you are using canned chicken, drain and break it apart with a fork before using.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 226Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 365mgCarbohydrates: 12gFiber: 2gSugar: 2gProtein: 12g