This Chicken Artichoke Flatbread is always a hit when you need a last-minute dish to feed a hungry crowd. Store-bought spinach-artichoke dip makes a deliciously creamy stand-in for the sauce in this 3-ingredient recipe.
Total Time
15min
4.7
3 Ratings
Author: The Busy Foodie
Servings:
4
Ingredients
•
4
Naans
•
2
cups
Spinach Artichoke Dip
•
1
cup
Diced
Rotisserie Chicken
•
as needed
Nonstick Cooking Spray
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C).
2.
Place 2 pieces of Naans (4) on each baking sheet and spray with Nonstick Cooking Spray (as needed).
3.
Spread the Spinach Artichoke Dip (2 cups) liberally on each flatbread, leaving a ½-inch border around the edges.
4.
Scatter the Rotisserie Chicken (1 cup) over the top.
5.
Bake at 425 degrees F (220 degrees C) for 10-12 minutes, until the dip is bubbling and the bread is crisp.
6.
Slice each flatbread into 4 pieces and serve warm.
Author's Notes
You can use rotisserie chicken, frozen grilled chicken (thawed), or canned chicken for this recipe. If you have leftover home-cooked chicken breasts, those are great on this flatbread, too!
Nutrition Per Serving
CALORIES
551
FAT
32.7 g
PROTEIN
30.2 g
CARBS
38.3 g
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