Cooking Directions

• Stir the soup, picante sauce and chicken in a 2-quart saucepan and heat through over medium heat. Stir in the cheese.
• Line the pita pockets with lettuce and divide the chicken mixture evenly into the pockets.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 0.5 cup Pace® Picante Sauce
• 2 cups refrigerated cooked chicken strips
• 0.5 cup shredded Cheddar cheese(about 2 ounces)
• 3 pita bread (6-inch) cut in half, forming 6 pockets
• 6 romaine lettuce leaves