Set oven to 400°F. For each serving, spread one flatbread with 1 cup hot Buffalo Chicken Dip, leaving a 1/2-inch border along edges.
Cover with 1/3 cup cheese and top with 2 ounces pulled chicken.
Bake until cheese is melted and flatbread is crisp. Drizzle flatbread with additional Wings Sauce. Cut as desired and garnish with crumbled bacon and sliced green onions.
Ingredients
4 medium bread, flatbread, par-baked
1 qt. Buffalo Chicken Dip, (see recipe below)
1 1/3 cup cheese, mozzarella, shredded
8 oz. chicken, cooked, shredded
1 cup cheese, blue, crumbles
1/4 cup bacon, cooked, crumbled, for garnish
sliced onion(s), green, for garnish
Buffalo Chicken Dip
Directions
In a heavy bottom saucepan, mix Frank’s RedHot Mild Wings Sauce, cream cheese, dressing, mozzarella and chicken.
Heat, while stirring, to a temperature of 165˚F. Hold hot for service or refrigerate until needed.
