Teachermans Chicken Artichoke Egg Spread Recipes

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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

CHICKEN ARTICHOKE CASSEROLE



Chicken Artichoke Casserole image

Colorful red pepper and green onions brighten every bite of a rich casserole showcasing chicken and artichokes in a cheesy Alfredo sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
1 cup chopped red bell pepper
1/4 cup sliced green onions (4 medium)
3 cups chopped cooked chicken
1 can (14 oz) artichoke hearts in water, drained, chopped
1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1 cup shredded Asiago cheese (4 oz)
1/2 cup reduced-fat mayonnaise
1 1/2 cups Romano cheese croutons (from 5-oz bag), coarsely crushed

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 6-inch skillet, heat olive oil over medium heat. Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until bell pepper and onions start to soften. In large bowl, mix bell pepper mixture and all remaining ingredients except croutons. Spoon into baking dish. Top with croutons.
  • Bake 30 to 35 minutes or until hot and bubbly. If desired, sprinkle with additional sliced green onions.

Nutrition Facts : Calories 460, Carbohydrate 20 g, Cholesterol 105 mg, Fat 2, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 5 g, TransFat 1 g

TEACHERMAN'S CHICKEN, ARTICHOKE, EGG SPREAD



Teacherman's Chicken, Artichoke, Egg Spread image

I saw a variation of this recipe in a magazine, but I adapted it by adding chicken and fiddle-faddling with the spices. Turned out to be a hit-even with my boys. It can be used as a bread on a toasted bagette, or used as a sandwich spread; thus I didn't list amount of servings.

Provided by James Tanis

Categories     Spreads

Time 10m

Number Of Ingredients 8

1 can(s) artichoke hearts (14 ounce)
1 can(s) chicken (10 ounce can)
4 hard boiled eggs
1/2 c mayonnaise
1/2 c sour cream
1/2 tsp curry powder (more or less to taste)
1-2 dash(es) dry mustard powder (optional)
salt and pepper to taste (use pink himalayan salt if possible)

Steps:

  • 1. Boil eggs (add 1/4 t of baking soda to help peel easier). Immediately cool and peel.
  • 2. Combine artichoke hearts, mayo, sour cream, eggs, curry powder, salt, and pepper in a bowl until well mixed. That's all folks!
  • 3. Add a dash of cayenne for a kick, if desired. Tastes even better after being refrigerated for a couple of hours.

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