Warm Chicken Salad Pitas

• 3 cups Cooked Chicken Breasts Diced
• 1 cup Mayonnaise
• 1/2 cups Sour Cream
• 1/4 teaspoons Salt
• 2 cups Cooked Brown Rice
• 1/2 cups Diced Sweet Yellow Onion Or 1/4 Cup Regular Onion
• 1 can (8 Oz. Can) Sliced Water Chestnuts Cut In Fourths
• 8 slices Bacon Crumbled
• 2 cups Grated Cheddar Cheese
• 1 package (6 Oz. Size) Sliced Almonds
• 8 whole Pita Pockets

1. Note: I use light mayo, light sour cream and light 2% cheddar cheese.
2. To cook the chicken breast, place in a skillet and saute in a little olive oil until cooked through.
3. It usually takes 4 boneless skinless breasts to make 3 cups, but if you are cooking for a crowd, you can add more chicken.
4. This recipe is vey forgiving.
5. Mix everything together except for 1/2 cup cheese and almonds (and pita pockets).
6. Fill pockets with rice and chicken mixture.
7. Sprinkle a little cheese and almonds on top of the filling in each pocket.
8. Lay out on a baking sheet.
9. Bake at 350 degrees F for 20 to 30 minutes or until heated through.
10. Serve with a green salad or fruit salad.

mayonnaise, sour cream, salt, sweet yellow onion, water, bacon, cheddar cheese, almonds

Taken from tastykitchen.com/recipes/main-courses/warm-chicken-salad-pitas/ (may not work)