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Spinach Artichoke Chicken Stuffed Biscuits
...in your mind.
Spinach Artichoke Chicken Stuffed Biscuits

Spinach Artichoke Chicken Stuffed Biscuits

Think spinach-artichoke dip, chicken and a warm biscuit all rolled into one, which is every bit as good as it sounds. Refrigerated biscuits and frozen cooked chicken keep these ridiculously easy, while the creamy, cheesy filling makes them feel like much more than a shortcut. And that garlic butter finish? Absolutely not optional.

Makes 8

Ingredients

  • 1 can refrigerated biscuits (8-count)
  • 2 cups frozen cooked chicken, thawed and chopped
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • 4 ounce scream cheese, softened
  • 1/2 cup chopped canned artichoke hearts
  • 1/3 cup grated Parmesan
  • 1 1/4 teaspoons garlic powder
  • Kosher salt & coarse ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon chopped parsley
  • 1/4 teaspoon garlic powder

Directions

  1. Heat oven to 375
  2. Combine the chicken, spinach, cream cheese, artichokes, Parmesan, 1 teaspoon garlic powder and salt & pepper to taste - mix well
  3. Flatten each biscuit into a 5-inch round, and place a generous scoop of filling in the center
  4. Fold the dough over and pinch tightly to seal
  5. Place seam-side down on a parchment-lined baking sheet
  6. Bake 16 to 20 minutes until golden brown
  7. Melt butter with remaining garlic powder and parsley, then brush as soon as they come out of the oven
  8. Cool a few minutes before serving because the filling stays hot

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