Buffalo Chicken Dip Sliders

Ingredients

• Chicken Breast

  Boneless, Skinless, Individually Frozen - H-E-B

  24 oz or 672g

• Chicken broth soup

  Low sodium, canned

  1 cup or 240g

• Parmesan Ranch Seasoning

  Blackstone

  6 tsp or 24g

• Cottage cheese

  Lowfat, 2% milkfat

  76g

• Nonfat greek yogurt

  Nonfat, plain

  114g

• Franks RedHot Buffalo Wing Sauce

  Meijer

  76g

• Onions

  Young green, tops only

  36g

• Dinner rolls

  Plain, commercially prepared (includes brown-and-serve)

  12 each (pan, dinner, or small roll) (2" sq or 300g

• Shredded Mozzarella Cheese

  Happy Farms - Low Moisture, Part Skim - Aldi

  42g

• Sharp Cheddar Cheese

  Shredded - Kraft Foods, Inc.

  42g

• Parmesan Ranch Seasoning

  Blackstone

  3 tsp or 12g

Directions

1. Add your chicken breast, chicken broth, and 6 tsp of ranch seasoning to your pressure cooker. Pressure cook in high for 18 minutes and then let natural release for 10 minutes.
2. Make buffalo dip by blending greek yogurt, cottage cheese, and buffalo sauce. Blend until smooth.
3. Shred your chicken with forks. Add chicken to a bowl with 2/3 of the buffalo sauce mixture. Add your green onion and mix well.
4. Take your 12 pack of dinner rolls and carefully slice in half and remove the top of your buns. Try to keep it together so it’s easy to add them back on top. Add your buffalo chicken dip mixtures evenly across the bottom half of the rolls. Add another buffalo sauce drizzle on top. Then your cheese.
5. Add top half of the rolls and spray the tops with nonstick butter spray. Sprinkle some of the ranch seasoning on top and add to the oven on 400°F for 10 minutes or until golden.

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