Buffalo Rotisserie Chicken Dip Pizzas

Name: Buffalo Rotisserie Chicken Dip Pizzas
Total time: 50
Yield: 16
Ingredients: 5 ounces shredded skinless rotisserie chicken breast; 1 tablespoon salted butter; ⅓ cup Buffalo sauce; 1 tablespoon ranch dressing mix; ½ (8 ounce) package cream cheese, cubed; 2 tablespoons chicken broth; 1 tablespoon blue cheese crumbles, or to taste; 2 (7 inch) flatbreads; ¾ cup shredded mozzarella cheese

Recipe by thedailygourmet from allrecipes.com

Appetizer 50 Mins.

Ingredients

16 servings

•

5 ounces shredded skinless rotisserie chicken breast
•

1 tablespoon salted butter
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⅓ cup Buffalo sauce
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1 tablespoon ranch dressing mix
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½ (8 ounce) package cream cheese, cubed

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2 tablespoons chicken broth
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1 tablespoon blue cheese crumbles, or to taste
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2 (7 inch) flatbreads
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¾ cup shredded mozzarella cheese

Instructions

Chop chicken into bite-sized pieces.
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.
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.
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.
Preheat the oven to 375 degrees F (190 degrees C).
Place 2 flatbreads on a baking sheet. Spread 1/2 of the dip on each one and top with mozzarella cheese.
Bake in the preheated oven until cheese is golden brown, about 14 minutes. Cut into 16 slices to serve.