Prep time
10 MIN
Total time
25 MIN
Serves
4

Ingredients

Directions

  1. Pre-heat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl combine soup,pesto and black pepper and stir until well combined.
  3. Spoon an even amount of soup mixture onto each pita; and spread out to cover the pita
  4. Top with chicken,tomatoes,spinach and cheese.
  5. Cook for 10-15 minutes on lined baking sheet until crisp on the bottom and cheese is melted on top. Serve immediately.

Recipe tips

This makes a great lunch or dinner meal idea. You can also use leftover rotisserie chicken and can experiment with your own favourite toppings.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

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    Cindy L. | February 11, 2015

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