Loaded Chicken Bites are the answer when you need a hearty snack that guests will love. This recipe works well when you need to serve only finger foods, yet still want something more substantial. It will keep guests happy and coming back for more.
A Vintage Classic, Reimagined for Appetizers
This recipe is inspired by a vintage and beloved recipe for Party Chicken. By using bite-sized pieces of chicken and serving them with a creamy dipping sauce, this updated version makes the perfect modern party appetizer.
Ingredients in Loaded Chicken Bites
You only need six ingredients to make these tasty loaded bites.
Chicken breasts: Bite-sized pieces form the base.
Dried Beef: Adds a salty, savory layer.
Bacon: Small, partially cooked pieces add crispness.
Sour Cream: Base for the creamy dipping sauce.
Cream of Mushroom Soup: Thickens and flavors the sauce.
Light Cream: Makes the sauce smooth and rich.
Start with the Dried Beef
Start by stacking the dried beef slices to make cutting easier. Slice the stack into 4 even pieces so every bite includes a savory layer of beef.
Prep the Bacon
Stack the uncooked bacon, then cut each slice into 6 pieces. This ensures plenty of bacon to top each bite of chicken.
Tip: Microwave the bacon for a few minutes before baking. This helps the pieces become crisp and flavorful as they finish cooking in the oven.
Make the Cream Sauce for Loaded Chicken Bites
While the chicken bakes, combine the sour cream, mushroom soup, and cream in a saucepan. Warm gently over the stove for about five minutes, until the sauce is hot and smooth. This way, it’s ready for dipping as soon as the chicken comes out of the oven.
Serve and Enjoy
Insert a toothpick or party skewer into each chicken bite, then serve hot with warm dipping sauce. These loaded chicken bites are always popular at gatherings, and it’s rare to have any leftovers!
Storage and Reheating Loaded Chicken Bites
Allow the bites to cool completely, then store them in an airtight container in the refrigerator. To reheat, arrange on a baking sheet and warm in a 350°F oven for about 10 minutes, or until heated through. This keeps them crisp and delicious for serving again.
Other Chicken Appetizers You Might Like
Loaded Chicken Bites
Equipment
- 56 wooden toothpicks or small skewers
- 9 x 13-inch baking dish
Ingredients
- (1) 2.25 ounce jar dried sliced beef (14 slices) (Armour brand used in this recipe)
- 56 small single-bite pieces of chicken breast, skinless and boneless (about 4 medium-sized breasts)
- 10 slices of bacon, uncooked, and each slice cut into 6 pieces (there will be a partial slice leftover)
- 8 ounces sour cream, room temperature
- 1 can condensed mushroom soup
- ½ cup light cream, room temperature
Instructions
- Preheat the oven to 350°F.
- Stack the bacon slices on top of each other. Use a knife or kitchen scissors to cut the stack into 6 small stacks for a total of 60 pieces. You will only need 56 of these. On a large microwave-safe plate, place a paper towel. Then place the cut bacon, spread out, on the paper towel. Place another paper towel on top of the bacon. Microwave on high for 2 minutes.
- Cut the chicken breasts into 56 bite-sized pieces, about 1-inch cubes. (Or use pre-cut chicken.)
- Open the dried beef jar and keep the beef slices stacked. Cut the stack into 4 pieces by cutting a plus pattern. You will have 56 pieces. Place the dried beef pieces in a baking dish. Place a chicken piece on top of each slice of dried beef. Cover each chicken piece with one of the small slices of partially-cooked bacon.
- Cook the chicken bites for 25 minutes or until the internal temperature reaches 165°F.
- While the chicken is cooking, mix sour cream, soup, and cream in a medium saucepan. Place over medium-low heat. Stir until the sauce is smooth and hot, about 5 minutes. When chicken bites are done, carefully pour about 4 tablespoons of bacon grease into the sauce, and stir to blend. Transfer the finished sauce into a dipping bowl or a small fondue dish with a heating element to keep it warm for serving.
- Place a toothpick into each chicken piece. Dip in the sauce. Serve hot.