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Greek Chicken and Pita Casserole
Ingredients
- 4 cups chopped cooked chicken or turkey
- 3 medium zucchini, halved lengthwise and cut into 1/2-inch pieces (4 cups)
- 1 10 3/4ounce can condensed cream of chicken soup
- 1 medium red onion, chopped (1/2 cup)
- 1/2 cup chicken broth
- 1 1/2 teaspoons Greek seasoning
- 2 cloves garlic, minced
- 2 6-inch pita bread rounds, cut into bite-size wedges
- Nonstick cooking spray
- 3 medium roma tomatoes, chopped (1 cup)
- 1 cup crumbled feta cheese (4 ounces)
- 1/2 cup pitted kalamata olives, sliced
Directions
1. Preheat oven to 350 degrees F. In a large bowl, combine chicken, zucchini, soup, onion, broth, 1 teaspoon of the Greek seasoning, and the garlic. Transfer mixture to an ungreased 3-quart rectangular baking dish.
2. Coat pita wedges with cooking spray; sprinkle with the remaining 1/2 teaspoon Greek seasoning. Sprinkle pita wedges, tomatoes, cheese, and olives on top of chicken mixture. Bake, uncovered, about 20 minutes or until heated through. Makes 4 servings.
Nutrition Facts
(Greek Chicken and Pita Casserole)
- Servings Per Recipe 4,
- cal. (kcal) 584,
- Fat, total (g) 26,
- chol. (mg) 165,
- sat. fat (g) 10,
- carb. (g) 34,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 3,
- fiber (g) 4,
- sugar (g) 6,
- pro. (g) 52,
- vit. A (IU) 1020,
- vit. C (mg) 24,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 15,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 65,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1602,
- Potassium (mg) 789,
- calcium (mg) 263,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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