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.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup0.5 cup Pace® Picante Sauce2 cups refrigerated cooked chicken strips0.5 cup shredded Cheddar cheese(about 2 ounces)3 pita bread (6-inch) cut in half, forming 6 pockets6 romaine lettuce leaves
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