Name: Buffalo Rotisserie Chicken Dip Pizzas
Prep time: 10 min
Cook time: 10 min
Yield: 16
Ingredients: Shredded skinless rotisserie chicken breast - 5 ounces; Salted butter - 1 tablespoon; Buffalo sauce - ⅓ cup; Ranch dressing mix - 1 tablespoon; Cream cheese, cubed - ½ (8 ounce) package; Chicken broth - 2 tablespoons; Blue cheese crumbles, or to taste - 1 tablespoon; Flatbreads - 2 (7 inch); Shredded mozzarella cheese - ¾ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Buffalo Rotisserie Chicken Dip Pizzas

1. Shredded skinless rotisserie chicken breast - 5 ounces

2. Salted butter - 1 tablespoon

3. Buffalo sauce - ⅓ cup

4. Ranch dressing mix - 1 tablespoon

5. Cream cheese, cubed - ½ (8 ounce) package

6. Chicken broth - 2 tablespoons

7. Blue cheese crumbles, or to taste - 1 tablespoon

8. Flatbreads - 2 (7 inch)

9. Shredded mozzarella cheese - ¾ cup

How to cook deliciously - Buffalo Rotisserie Chicken Dip Pizzas

1. Stage

Chop chicken into bite-sized pieces.

2. Stage

Melt butter in a multi-functional pressure cooker (such as Instant Pot®) set to Saute function. Scatter chicken in the bottom of the pot. Top with Buffalo sauce, then ranch mix, and finally cream cheese cubes; do not stir. Pour in chicken broth and hit Cancel.

3. Stage

Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

4. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in blue cheese.

5. Stage

Preheat the oven to 375 degrees F (190 degrees C).

6. Stage

Place 2 flatbreads on a baking sheet. Spread 1/2 of the dip on each one and top with mozzarella cheese.

7. Stage

Bake in the preheated oven until cheese is golden brown, about 14 minutes. Cut into 16 slices to serve.