Spinach Artichoke Chicken Wonton Cups
Adding chicken made these cups more filling while keeping the familiar spinach-artichoke flavor intact. This recipe provides a protein-added appetizer variation perfect for parties or a simple dinner.
Equipment
- Muffin Tin
Ingredients
For the Filling
- 1 cup Cooked chicken, chopped
- 10 ounces Frozen spinach, thawed and squeezed dry You must remove excess water.
- 14 ounces Artichoke hearts, drained and chopped
- 8 ounces Cream cheese, softened
For Assembly
- 24 wrappers Wonton wrappers Standard square size
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly spray a 24-cup mini muffin tin with cooking spray.
- In a medium bowl, combine the chopped cooked chicken, squeezed spinach, chopped artichokes, and softened cream cheese. Mix until all ingredients are evenly incorporated.
- Gently press one wonton wrapper into each cup of the muffin tin, allowing the corners to stick up slightly.
- Spoon the spinach, artichoke, and chicken mixture evenly into the wonton cups, filling them almost to the top.
- Bake for 10 to 12 minutes, or until the wonton edges are golden brown and the filling is hot throughout.
- Let the cups cool in the tin for a few minutes before carefully removing them. Serve warm.
Notes
You can prepare the filling mixture ahead of time and store it in the refrigerator for up to two days before assembling and baking the cups.
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.