California Chicken Pockets

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I found this recipe in a cookbook 25 years ago and have been using it ever since. Everyone in my family loves it and it keeps for several days. It contains avacado, which I leave out. To make the pita pockets easy to fill I microwave them 5 - 10 seconds so they are pliable. Instead of buying a whole package of cheese, I use 2 stick of string cheese. Hope you enjoy.

Ingredients Nutrition

Directions

  1. Cook and drain broccoli.
  2. In medium bowl, combine chicken, broccoli, avocado, rice, tomatoes, cheese and egg.
  3. In small bowl, stir together mayonnaise, mustard and celery seed. Pour over mixture and toss to coat.
  4. Refrigerate for at least 1 hour to blend.
  5. To serve, spoon approx 1/2 cup mixture into each pock bread half.

Reviews

(2)
Most Helpful

I also made this recipe years ago and was thinking about it the other day so I dug it out and plan to serve it next menu rotation. My DH couldn't care less about the avocado so I swipe all of his(best part). I think it might also be good with steamed broccoli instead of frozen. I could serve the rest of the broccoli as a side.

greksgirl August 28, 2009

I made this years ago, but it is nice to find again. An easy supper for 2. Also, a good use for leftovers.

Barb in WNY October 09, 2007

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