Categories: Appetizers
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
Directions
- 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).