Recipe finder
Greek Chicken and Pita Casserole
- Makes: 4 servings
- Prep 20 mins
- Bake 20 mins
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
- 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.
- 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