Baked Spinach Artichoke Chicken Ring
Elevate mealtime with this irresistible Baked Spinach Artichoke Chicken Ring—a stunning centerpiece that’s as delicious as it is easy to make! Featuring a creamy, savory filling of shredded chicken, chopped spinach, tangy artichoke hearts, and two kinds of cheese, this recipe blends the comfort of a classic dip with the elegance of a flaky crescent roll crust. Perfect as a crowd-pleasing appetizer or unique main dish, the golden-brown ring is brushed with melted butter for an irresistible finish and sprinkled with optional parsley for a touch of color. Quick to prepare and baked to perfection in just 25 minutes, this dish promises to impress both the eyes and the taste buds. Serve it warm and let every bite of this indulgent, cheesy delight win over your family or guests!
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Recipe Information
Ingredients
- 2 cups Cooked chicken breast, shredded
- 8 ounces Cream cheese, softened
- 2 cups Fresh spinach, chopped
- 1 cup Artichoke hearts, drained and chopped
- 1.5 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 16 ounces Refrigerated crescent roll dough
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Dried parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded chicken, cream cheese, chopped spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, minced garlic, salt, and black pepper. Mix until fully combined and set aside.
Open the crescent roll dough and separate it into individual triangles. Arrange the triangles in a circular pattern on the prepared baking sheet, with the pointed ends facing outward and the wider ends overlapping slightly to create a ring.
Spoon the spinach artichoke chicken mixture onto the wider ends of the crescent roll triangles, spreading it out evenly around the ring.
Carefully fold the pointed ends of the triangles over the filling, tucking them under the inside edge of the ring to secure it. Some filling may be visible, and that’s okay.
Brush the melted butter over the top of the crescent dough for a golden finish. Optionally, sprinkle dried parsley over the ring for a pop of color.
Bake in the preheated oven for 20-25 minutes, or until the crescent dough is golden brown and cooked through.
Remove the chicken ring from the oven and allow it to cool for 5 minutes before slicing and serving.
Serve warm and enjoy your Baked Spinach Artichoke Chicken Ring as a main dish or an appetizer!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1143 mg | 50% | |
| Total Carbohydrate | 28.9 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 7.5 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 312 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
