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