Name: Chicken Artichoke Stuffed Mushrooms
Prep time: 15 min
Total time: 50 min
Yield: 35
Ingredients: 1 Tyson Fresh All Natural Boneless Skinless Chicken Breast (about 8-oz.); 2 c. low-sodium chicken broth; Kosher salt; 6 oz. cream cheese, softened; 1 1/2 c. shredded mozzarella, divided; 1/2 c. freshly grated Parmesan; 2 cloves garlic, minced; 2 tsp. Worcestershire sauce; 1 tsp. dried oregano; 1/2 tsp. sweet paprika; Pinch crushed red pepper flakes; 1 (12-oz.) jar marinated artichoke hearts, drained and finely chopped; 2 green onions, sliced, plus more for garnish; Freshly ground black pepper; 1 1/2 lb. (about 35) cremini mushrooms, cleaned and stems removed

Step 1Combine chicken, broth, and two cups of water in a medium sauce pan. Season with ¾ teaspoon salt and add more water if needed, until chicken is just submerged. Bring to a boil, then reduce to a simmer. Simmer until just cooked through, about 5 minutes. Using tongs, remove chicken to a plate. Let cool slightly. Shred chicken with two forks.

Step 2Preheat oven to 425° with a rack in the upper and lower third. Line two rimmed baking sheets with parchment paper.

Step 3In a large bowl, stir together cream cheese, ¾ cup shredded mozzarella, Parmesan, garlic, Worcestershire sauce, oregano, paprika, and red pepper flakes until smooth. Fold in artichokes, shredded chicken, and green onions. Season with salt and pepper.

Step 4Stuff mushrooms with cream cheese mixture and transfer to prepared baking sheets. Top with remaining ¾ cup mozzarella.

Step 5Bake until mushrooms are cooked, mixture is warmed through, and cheese is melty and golden, rotating trays halfway through, about 20 minutes.

Step 6Let cool slightly. Serve warm topped with more green onions and serve.