Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Place 2 pieces of
Naans (4)
on each baking sheet and spray with
Nonstick Cooking Spray (as needed)
.
Step 3
Spread the
Spinach Artichoke Dip (2 cups)
liberally on each flatbread, leaving a ½-inch border around the edges.
Step 4
Scatter the
Rotisserie Chicken (1 cup)
over the top.
Step 5
Bake at 425 degrees F (220 degrees C) for 10-12 minutes, until the dip is bubbling and the bread is crisp.
Step 6
Slice each flatbread into 4 pieces and serve warm.
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