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Ingredients
| chicken broth: 10.75 oz |
| chicken bouillon: 4 cups |
| baby zucchini: 3 whole zucchinis (halved lengthwise and cut into 1/2-inch pieces) |
| onions - red (chopped): 1 cup |
| chicken broth: 1/2 cup |
| Greek seasoning: 1 1/2 tsp |
| garlic: 2 cloves |
| white pita bread: 2 pitas (cut into bite-size wedges) |
| roma tomatoes: 3 |
| feta cheese (crumbled): 1 cup |
| black olives: 1/2 cup |
Greek Chicken and Pita Casserole
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
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.