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    Home » Recipes » Casseroles

    Greek Chicken and Pita Casserole

    Published on September 25, 2020 - Updated on June 3, 2023 by Chef Rodney - 1 Comment - This post may contain affiliate links.

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    This Greek Chicken and Pita Casserole is packed full of flavor and reasonably healthy as well. Quick prep time so perfect for busy weeknights.
     
    Greek Chicken and Pita Casserole

    One of my favorite casseroles to make for my family is this Greek Chicken and Pita Casserole. Very easy to make and only 20 minutes in the oven.

    assembling the casserole

    This casserole uses simple ingredients that you probably already have in your kitchen with the exception of the Greek Seasoning.

    If you don't have any on-hand, you can make your own by combining 2 teaspoon oregano, 1 ½ teaspoon onion powder, 1 ½ teaspoon garlic powder, 1 teaspoon dried parsley flakes, 1 teaspoon ground black pepper, ½ teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.

    Greek Chicken and Pita Casserole

    If you don't use Zucchini very often you are probably asking yourself if you need to peel them or not before eating. Nope. Most of the nutrients are in the skin.

    If the thought of eating the skin doesn't sound appealing to you, be my guest and take it off. Just make sure you wash them before eating if you are going to keep the skin on!

    casserole fresh out of the oven

    💭 What are Kalamata Olives

    A key ingredient in this dish is the Greek Olives, more commonly known as Kalamata Olives. These Greek olives are only grown in Greece near the town of Kalamata (hence their name) so they can be a little pricey.

    Kalamata Olives are high in sodium, healthy fats and contain a natural antioxidant. They are also particularly high in iron and vitamin A.

    Kalamata Olives
    Jar of Greek Kalamata Olives

    Since these olives have a rather unique flavor profile, finding a substitute can be next to impossible. Probably the closest would be French Black Olives or Gaeta Olives but if you can't find those either you can use regular California Black Olives but the dish will not be as good as Kalamata Olives.

    Greek Chicken and Pita Casserole

    An alternative to using chicken broth is Better Than Bouillon. I often use it when I don't have broth on hand.

    Greek Chicken and Pita Casserole

    If you love Pita I suggest you try my Spicy Turkey Pita Pockets. Delish!

    For more great recipes with Kalamata Olives, I suggest you check these recipes out:

    • three olive quesadillas
      Three Olive Quesadillas
    • orzo salad
      Mediterranean Orzo Salad
    • Olivada Spread
      Olivada Spread
    • Focaccia Kalamata Olives
      Focaccia with Kalamata Olives

    📋 Gather your Ingredients

    You will need the following ingredients to make this Greek Chicken and Pita Casserole recipe (see recipe card for quantities): Chicken, Zucchini, Cream of Chicken Soup, Red Onion, Low Sodium Chicken Broth, Greek Seasoning, Garlic Cloves, Pita Rounds, Roma Tomatoes, Feta Cheese and Greek Kalamata Olives.

    🥣 How to make Greek Chicken and Pita Casserole

    Preheat the oven to 350ºF.
    In a large bowl, combine the cooked chicken, zucchini, cream of chicken soup, onion, chicken broth, 1 teaspoon of the Greek seasoning, and garlic. Transfer the mixture to an ungreased 9 x 13 baking dish. Set aside.
    Coat the pita wedges with cooking spray. Sprinkle with remaining ½ teaspoon greek seasoning (or more to taste). Place the pita wedges, tomatoes, cheese and kalamata olives on top of chicken mixture. Bake uncovered about 20 minutes or until heated through.

    Greek Chicken and Pita Casserole

    Greek Chicken and Pita Casserole

    This Greek Chicken and Pita Casserole is packed full of flavor and reasonably healthy as well. Quick prep time so perfect for busy weeknights.
    4.50 from 4 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep TimePrep Time 15 minutes mins
    Cook TimeCook Time 20 minutes mins
    Total TimeTotal Time 35 minutes mins
    Course Main Course
    Cuisine Greek
    Servings 8
    Calories 200 kcal

    Ingredients
     

    • 4 Cups Chicken, cooked & chopped
    • 3 medium Zucchini, ½ inch pieces
    • 10.75 oz Condensed Cream of Chicken Soup
    • 1 medium Red Onion, diced
    • ½ Cup Low Sodium Chicken Broth
    • 1 ½ teaspoon Greek Seasoning
    • 2 Garlic Cloves, minced
    • 2 Pita Rounds, cut into bite size wedges
    • 3 medium Roma Tomatoes, chopped
    • 1 Cup Feta Cheese, crumbled
    • ½ Cup Greek Kalamata Olives, sliced

    Instructions
     

    • Preheat the oven to 350ºF.
    • In a large bowl, combine the cooked chicken, zucchini, cream of chicken soup, onion, chicken broth, 1 teaspoon of the greek seasoning, and garlic. Transfer the mixture to an ungreased 9 x 13 baking dish. Set aside.
    • Coat the pita wedges with cooking spray. Sprinkle with remaining ½ teaspoon greek seasoning (or more to taste). Place the pita wedges, tomatoes, cheese and kalamata olives on top of chicken mixture. Bake uncovered about 20 minutes or until heated through.

    Notes

    If you can’t find geek seasoning, make your own by combining 2 teaspoon oregano, 1 ½ teaspoon onion powder, 1 ½ teaspoon garlic powder, 1 teaspoon dried parsley flakes, 1 teaspoon ground black pepper, ½ teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.

    Nutrition

    Calories: 200kcalCarbohydrates: 16gProtein: 11gFat: 11gSaturated Fat: 5gCholesterol: 39mgSodium: 571mgPotassium: 519mgFiber: 2gSugar: 5gVitamin A: 457IUVitamin C: 14mgCalcium: 131mgIron: 1mg

    Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

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    Reader Interactions

    Comments

    1. Bart

      July 18, 2022 at 9:56 am

      I got this exact recipe (to the letter) from a magazine years and years ago. I have made it a few times, most recently last night, and it is so wet from the zucchini. Has anyone solved the moisture issue? Parcooking the zucchini with salt?

      Reply

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