Greek Chicken and Pita Casserole

• 4 cups cooked chicken or 4 cups turkey, chopped
• 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)
• 12 cup chicken broth
• 1 12 teaspoons all purpose Greek seasoning
• 2 garlic cloves, minced
• 2 pita bread rounds, cut into bite-size wedges
• nonstick cooking spray
• 3 medium roma tomatoes, chopped (1 cup)
• 1 cup feta cheese, crumbled (4 ounces)
• 12 cup kalamata olive, pitted and sliced

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine chicken, zucchini, soup, onion, broth, 1 teaspoon of the Greek seasoning, and the garlic.
3. Transfer mixture to an ungreased 3-quart rectangular baking dish.
4. Coat pita wedges with cooking spray; sprinkle with the remaining 1/2 teaspoon Greek seasoning.
5. Sprinkle pita wedges, tomatoes, cheese, and olives on top of chicken mixture.
6. Bake, uncovered, about 20 minutes or until heated through.

chicken, zucchini, condensed cream, red onion, chicken broth, seasoning, garlic, bread, nonstick cooking spray, roma tomatoes, feta cheese, kalamata olive

Taken from www.food.com/recipe/greek-chicken-and-pita-casserole-475690 (may not work)