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.

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 tsp oregano, 1 1/2 tsp onion powder, 1 1/2 tsp garlic powder, 1 tsp dried parsley flakes, 1 tsp ground black pepper, 1/2 tsp ground cinnamon, and 1/2 tsp 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

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, and 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!

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.

  1. Preheat the oven to 350ºF.
  2. In a large bowl, combine the cooked chicken, zucchini, cream of chicken soup, onion, chicken broth, 1 tsp of the Greek seasoning, and garlic. Transfer the mixture to an ungreased 9 x 13 baking dish. Set aside.
  3. Coat the pita wedges with cooking spray. Sprinkle with remaining 1/2 tsp Greek seasoning (or more to taste). Place the pita wedges, tomatoes, cheese and kalamata olives on top of the chicken mixture. Bake uncovered about 20 minutes or until heated through.

Printable Recipe Card

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
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course Main Course
Cuisine Greek
Servings 8
Calories 200 kcal

Equipment

  • Bowl for Mixing
  • Baking Dish

Ingredients
 

  • 4 Cups Chicken, cooked & chopped
  • 3 medium Zucchini, 1/2 inch pieces
  • 10 ¾ oz Condensed Cream of Chicken Soup
  • 1 medium Red Onion, diced
  • ½ Cup Low Sodium Chicken Broth
  • 1 ½ Tsp Greek Seasoning
  • 2 Garlic Cloves, minced
  • 2 Greek Pocketless Pita Bread, 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 tsp 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 1/2 tsp 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 tsp oregano, 1 1/2 tsp onion powder, 1 1/2 tsp garlic powder, 1 tsp dried parsley flakes, 1 tsp ground black pepper, 1/2 tsp ground cinnamon, and 1/2 tsp 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.

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One Comment

  1. Bart says:

    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?

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