Greek Chicken and Pita Casserole | Midwest Living

Greek Chicken and Pita Casserole

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Greek Chicken and Pita Casserole

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  • Makes: 4 servings
  • Prep 20 mins
  • Bake 20 mins

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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 clove garlic, minced
  • 2 6 - inches 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, pro. (g) 52, carb. (g) 34, cal. (kcal) 584, Fat, total (g) 26, iron (mg) 3, vit. C (mg) 24, calcium (mg) 263, vit. A (IU) 1020, Potassium (mg) 789, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 65, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1602, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 15, sat. fat (g) 10, chol. (mg) 165, sugar (g) 6, fiber (g) 4, Polyunsaturated fat (g) 3, Monosaturated fat (g) 6

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