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Chicken Rice Pockets Recipe

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This recipe for Chicken Rice Pockets, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Connie Dixon
Added: Friday, July 14, 2006


2/3 c. water, boiling
1/3 c. long grain rice
1/2 tsp. instant chicken bouillon granules
1 1/2 c. chopped cooked chicken
2 or 3 small tomatoes seeded, chopped
1 avocado, peeled, seeded and chopped
1 c. frozen chopped broccoli, cooked and drained
2 hard cooked eggs, chopped
1/2 c. shredded cheddar cheese
1/4 c. sliced pitted, ripe black olives
1/4 c. green onions, chopped
pita bread
1/2 c. mayonnaise or salad dressing
1 tsp. Dijon style mustard
2 tsp. honey
1/4 tsp. celery salt
1/8 tsp. pepper

Stir in uncooked rice and bouillon granules into boiling water. Reduce heat. Cover and simmer for 20 minutes or till tender and water is absorbed. In separate bowl mix together other ingredents while rice is cooking. Add rice when cool then toss with dressing. For dressing, mix together and pour over rice mixture, toss to coat. Cover and chill. Spoon about 1/2 cup mixture into each pita bread half.
Serves 8-10.

Personal Notes:
Personal Notes:
Let each individual add the avocado as it turns brown after a short while.




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