I made this Casserole tonight. The pita bread added a nice crunch. It may not be the best season for this recipe, as the tomatoes aren't the best, but it was pretty good. I'd give it 3 out of 5 stars. I left off the black olives, as I don't like them. I had to make the Greek seasoning myself, the book I had, did have a recipe for it. (Cinnamon and nutmeg- who knew?)
4 cups chopped cooked chicken or turkey
3 medium zucchini, halved lengthwise and cut into 1/2-inch pieces (4 cups)
1 10.75-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 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
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.