Prep Time: 10 minutes
Cook Time: 4 hours 35 minutes
• 2 flatbreads
• 5 frozen chicken breast tenderloins
• ½ ranch packet
• ½ cup Frank’s Buffalo sauce
• Mozzarella cheese
• Blue cheese
• Blue cheese dressing
• 1 stalk of celery, chopped
Instructions: Place frozen chicken, ½ of the ranch packet and buffalo sauce in the crock pot and cook on low for 4 hours. Shred with two forks and let soak for an additional 15 minutes. In the meantime, preheat oven to 425 degrees.
Use sauce from the chicken to coat your flatbread, then cover with chicken.
Sprinkle on toppings – Mozzarella, Blue cheese and celery.Bake for 10 minutes. Drizzle blue cheese dressing over top.
Recipe created by Lauren of Mrs. Weber’s Neighborhood.
Published on Milk Means More - United Dairy Industry of Michigan (http://www.milkmeansmore.org)
This was printed in the March 20 - April 2, 2016 edition