Chicken Spinach Artichoke Canapes

A simple Chicken Spinach Artichoke Canapes recipe made with a creamy chicken artichoke mixture topped in french bread and baked to a creamy and crunchy canape!

Our Spinach and Artichoke Canapes recipe is another great canape recipe!

I love myself some canapes (open-faced sandwiches) recipes. They are my go-to for when I have unexpected guests, or crunched on time and guests are coming. I am particularly fond of them for lunch as well when it’s just me with the munchkins and the last thing I want to do it prep myself a 30-minute lunch and enjoy it for 5 minutes, hehe:). This, my friends. is a great, super great idea. Even if you aren’t a fan of artichoke or spinach, just give them a try. I think you will be pleasantly surprised. 🙂

How to make Chicken Spinach Artichoke Canapes-

• Preheat oven to 365°F.
• Cut the french bread into 22-24 slices.
• Drain the chicken breast and artichoke hearts.
• Break up the chicken. Chop the spinach, artichoke, and the tomatoes.

• Combine all the ingredients ina large bowl. Add salt and pepper to taste.
• Spread mixture onto the slices of bread. Toast in oven 10-12 minutes until the cheese has melted and bread is crispy.
• Enjoy immediately.

Try these other great canapes a try:

• Salmon Yogurt Canapes
• Avocado Bacon Tomato Canapes
• Toasted Seafood Canapes.

Print Recipe

5 from 1 vote

Chicken Spinach Artichoke Canapes

A creamy spread made with cheese, chicken, spinach, and artichoke topped on french bread. Toasted to perfection!

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: Appetizer

Cuisine: American

Keyword: Chicken Spinach Artichoke Canapes

Servings: 24 canapes

Calories: 119kcal

Ingredients

• 1 cup artichoke hearts, chopped
• 10 oz can chicken breast
• 2 cups spinach, lightly packed
• 1/2 cup cherry tomatoes
• 4 oz cream cheese, room temp
• 1/4 cup mayo
• 2 Tbsp Parmesan cheese
• 1 cup shredded Mozzarella cheese
• Dash salt and pepper
• 1 french bread

Instructions

• Preheat oven to 365°F.
• Slice french bread into 22-24 slices.
• Drain artichoke hearts and chicken. Break up chicken and chop spinach, artichoke and cherry tomatoes.
• Combine all of the ingredients in bowl and mix. Add a dash or salt and pepper.
• Spread mixture onto the slices of bread. Toast in oven 10-12 minutes until the cheese has melted and bread is crispy.
• Enjoy immediately.