Greek Chicken and Pita Casserole

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29 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Prep: 20 mins
  • Bake: 20 mins 350°F
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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 3/4 ounce 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)
    Per serving:
  • 584 kcal cal.,
  • 26 g fat
  • (10 g sat. fat,
  • 3 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 165 mg chol.,
  • 1602 mg sodium,
  • 34 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 52 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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