Greek Chicken Casserole

Greek Chicken and Pita Casserole

• 1-2 lbs. chopped cooked chicken (we used 1 but if you like more meat use 2)
• 3  medium  zucchini, halved lengthwise and cut into 1/2-inch pieces (4 cups)
• 1  10.75-ounce can  condensed cream of chicken soup (I used cream of chicken and mushroom)
• 1  medium onion, chopped (1/2 cup)
• 1/2  cup  chicken broth
• 1-1/2  teaspoons Greek seasoning
• I couldn't find this in the store so I made my own using 1/2 heaping tsp. oregano, 1/2 tsp. thyme, 1/4 tsp. basil, 1/4 tsp. marjoram
• 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 (we don't like these so we left them out)

Directions

1. Preheat oven to 350 degrees F. In a skillet over med-high heat saute onions and garlic. Add chicken, zucchini, soup, broth, and 1 teaspoon of the Greek seasoning. Mix well. 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 4-6 servings