Chicken Artichoke Cheese Spread Gift Box Recipes

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CHICKEN-ARTICHOKE CHEESE SPREAD GIFT BOX



Chicken-Artichoke Cheese Spread Gift Box image

This is from Southern Living (Dec/2000) on-line; made a few adaptations. It was a bit hit last Christmas--very pretty to look at and simply DELICIOUS. I made it as an oblong gift box. It is extremely easy to make and looks like you worked for hours.

Provided by EURrosa1

Categories     Spreads

Time 20m

Yield 1 log, 24 serving(s)

Number Of Ingredients 10

3 cups diced cooked chicken
2 (8 ounce) packages cream cheese, softened
2 cups shredded parmesan cheese
1 (14 ounce) can artichoke hearts, drained and diced
1 cup finely chopped pecans, toasted
4 green onions, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon seasoned pepper
7 -8 green onion stems, 1 red chile pepper, halved

Steps:

  • Cream first 9 ingredients in a food processor; spoon into straight-sided 9 x 5" loafpan lined with plastic wrap. Cover and chill 8 hours (freeze up to 1 month; thaw in refrigerator 8 hours). Invert onto plate; remove plastic wrap. Smooth sides to straighten it as a box.
  • Garnish: plunge green onion in boiling water then in ice water. Drain, dry well between paper towels. Press into sides of cheese square, beginning with end of one stem on each side. Bring stems up and over to center of top; form loops with remaining stems; secure with wooden picks. Arrange chile pepper halves on top.

Nutrition Facts : Calories 173.3, Fat 13.4, SaturatedFat 6.2, Cholesterol 41.2, Sodium 300.8, Carbohydrate 3.9, Fiber 1.5, Sugar 0.6, Protein 10.1

CHEESY CHICKEN ARTICHOKE BAKE



Cheesy Chicken Artichoke Bake image

Make and share this Cheesy Chicken Artichoke Bake recipe from Food.com.

Provided by misskris3780

Categories     Chicken Breast

Time 35m

Yield 4 chicken breasts, 4-6 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1 (15 ounce) can artichoke hearts
1/4 cup low-fat mayonnaise
1/4 cup part-skim ricotta cheese
1/4 cup light sour cream
1/4 cup parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried parsley
1/2 teaspoon red pepper flakes
salt & pepper

Steps:

  • Preheat oven to 375 degrees.
  • Open and drain artichoke hearts, and roughly chop them if they are not quartered.
  • Add artichoke hearts, mayo, ricotta cheese, sour cream, parmesean cheese, garlic salt and parsely to bowl.
  • Add salt and pepper to taste. I also added crushed red pepper.
  • Mix well
  • Place chicken breasts in shallow baking or casserole dish.
  • Spread artichoke mixture over the top of chicken.
  • Sprinkle with parmesean cheese
  • Bake for 30 minutes.
  • I serve with wild rice mushroom mixture cooked in chicken stock.

Nutrition Facts : Calories 251.6, Fat 6.2, SaturatedFat 3.2, Cholesterol 83.7, Sodium 554, Carbohydrate 14.1, Fiber 5.8, Sugar 1.2, Protein 35.6

CHICKEN-ARTICHOKE-CHEESE SPREAD GIFT BOX RECIPE - (5/5)



Chicken-Artichoke-Cheese Spread Gift Box Recipe - (5/5) image

Provided by Gloriosky

Number Of Ingredients 10

3 cups diced cooked chicken
2 (8-ounce) packages cream cheese, softened
2 cups shredded Parmesan cheese
1 (14-ounce) can artichoke hearts, drained and diced
1 cup finely chopped pecans, toasted
4 green onions, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1 teaspoon seasoned pepper
Garnishes: 7 to 8 green onion stems and 1 red chile pepper, halved.

Steps:

  • Preparation Stir together first 9 ingredients in a large bowl until blended; spoon into a straight-sided 9- x 5-inch loafpan lined with plastic wrap. Cover and chill 8 hours, or freeze up to 1 month; thaw in the refrigerator 8 hours. Invert chilled mixture onto a serving plate; remove plastic wrap. Cut loaf in half crosswise; place 1 cut half directly on top of remaining cut half, and smooth sides. Serve with crackers or toasted French baguette slices. Garnish, if desired, by plunging green onion stems in boiling water; plunge stems into ice water to stop the cooking process. Immediately transfer to paper towels; drain stems, and press between paper towels to dry. Press stems into sides of cheese square, beginning with the end of one stem on each side. Bring stems up and over to center of top; form loops with remaining stems, and secure with wooden picks. Arrange chile pepper halves on top. Note: To make 2 small boxes, cut in half, and garnish each half, if desired.

BUFFALO CHICKEN-AND-ARTICHOKE DIP



Buffalo Chicken-and-Artichoke Dip image

Chicken buffalo dip with a twist. This is a quick and easy recipe that goes over well at parties, luncheons, and family gatherings. A great tailgate item. For hotter dip, add more hot sauce. Dish can be prepared in a slow cooker.

Provided by jojo

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Buffalo Chicken Dip Recipes

Time 20m

Yield 16

Number Of Ingredients 8

2 (8 ounce) packages cream cheese
1 (15 ounce) can quartered artichoke hearts, diced
1 ½ cups shredded Cheddar cheese
1 cup ranch dressing
1 cup sour cream
⅓ cup hot sauce (such as Frank's RedHot ®), or more to taste
¼ cup bacon bits
2 (10 ounce) cans white meat chicken, drained and flaked

Steps:

  • Mix cream cheese, artichoke hearts, Cheddar cheese, ranch dressing, sour cream, hot sauce, and bacon bits together in a saucepan over medium heat; cook, stirring frequently, until cheeses are melted, 5 to 10 minutes. Add chicken to cream cheese mixture and cook until heated through, about 5 more minutes.

Nutrition Facts : Calories 323.9 calories, Carbohydrate 5.1 g, Cholesterol 75.3 mg, Fat 27.2 g, Fiber 1 g, Protein 14.8 g, SaturatedFat 12.3 g, Sodium 815.4 mg, Sugar 0.8 g

CHICKEN AND ARTICHOKE PANINI



Chicken and Artichoke Panini image

An inspired Panini with slices of chicken breast, marinated artichokes and cream cheese spread. Grill until the bread is toasted.

Provided by Inspired Taste

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 6

8 slices bread
1/2 cup cream cheese spread (from 8-oz container)
2 cooked boneless skinless chicken breasts, cut into slices
1/2 cup Progresso™ marinated artichoke hearts (from 6-oz jar), drained, quartered
1/4 cup fresh parsley leaves
Salt and pepper to taste

Steps:

  • Heat closed contact grill or panini maker for 5 minutes.
  • On each slice of bread, spread 1 tablespoon cream cheese. On cream cheese side of 4 bread slices, layer chicken, artichokes and parsley; season with salt and pepper. Top with remaining bread slices, cream cheese side down.
  • Place sandwiches on grill. Close grill; cook 3 to 5 minutes or until bread is toasted.

Nutrition Facts : ServingSize 1 Serving

CHICKEN ARTICHOKE DIP



Chicken Artichoke Dip image

Wonderful fall and winter appetizer! Serve with thin crackers.

Provided by LESDNIC

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 45m

Yield 36

Number Of Ingredients 8

1 (5 ounce) can chunk chicken, drained and flaked
1 (14 ounce) can artichoke hearts, drained and chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) container sour cream
¼ cup mayonnaise
1 cup Havarti cheese
¼ cup finely shredded Parmesan cheese
¼ cup sliced almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, blend chicken, artichoke, Italian-style dressing mix, sour cream, mayonnaise, 1/2 cup Havarti, and Parmesan. Transfer to a small baking dish. Top with remaining Havarti and almonds.
  • Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Nutrition Facts : Calories 60.3 calories, Carbohydrate 2 g, Cholesterol 10.3 mg, Fat 4.8 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 2 g, Sodium 223.9 mg, Sugar 0.4 g

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