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Greek Chicken and Pita Casserole

Makes: 4 servings
Prep 20 mins Bake 350°F 20 mins
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)
  • 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 (g) 65,
  • Cobalamin (Vit. B12) (g) 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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