Ingredients for Chicken Broccoli Pockets
- Cream Of Chicken Soup
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Broccoli Floret
- 1/2 cup shredded carrots
- Cooked Chicken
- Pita Breads
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How to Make Chicken Broccoli Pockets
- Preheat oven to 375°F (190°C).
- In a medium saucepan, combine 10.75 oz (1 can) condensed cream of chicken soup, 1/2 cup water, 1 tablespoon lemon juice, 1 teaspoon garlic powder, 1/4 teaspoon black pepper, 2 cups chopped broccoli florets, 1/2 cup shredded carrots, and 2 cups cooked, shredded chicken.
- Bring the mixture to a simmer over medium heat, stirring occasionally, until heated through and broccoli is tender-crisp (about 5-7 minutes).
- While the chicken mixture simmers, cut 4 pita breads in half.
- Spoon 1/2 cup of the chicken and broccoli mixture into each pita half.
- Bake for 8-10 minutes, or until the pita is lightly golden and the filling is heated through.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
4g
Fat
8g
Carbs
7g
