GREEK CHICKEN AND PITA CASSEROLE

prep 25 minutes bake 25 minutes at 400°F

•    4 cups chopped cooked chicken or turkey
•    3 medium zucchini, halved lengthwise and cut into ½-inch pieces (4 cups)
•    1 10.75-oz. can condensed cream of chicken soup
•   ½ cup chopped red onion
•   ½ cup chicken broth
• 1½ tsp. Greek seasoning*
•    2 cloves garlic, minced
•    2 6-inch pita bread rounds, cut into bite-size wedges
• Nonstick cooking spray
•    1 cup chopped roma tomatoes
•    1 cup crumbled feta cheese (4 oz.)
•   ½ cup pitted Kalamata olives, sliced

1. Preheat oven to 400°F. In a large bowl combine the first five ingredients (through broth), 1 tsp. of the Greek seasoning, and the garlic. Transfer mixture to an ungreased 3-qt. rectangular baking dish.

2. Coat pita wedges with cooking spray; sprinkle with the remaining ½ tsp. Greek seasoning. Place pita wedges on top of casserole. Bake, uncovered, 25 minutes or until heated through. Top with remaining ingredients.

number of servings 6

*TIP If you can’t find Greek seasoning in a store, make it at home. Combine 2 tsp. dried oregano, crushed; 1½ tsp. each onion powder and garlic powder; 1 tsp. each dried parsley flakes and black pepper; and ½ tsp. each ground cinnamon and ground nutmeg.

per serving 407 cal., 19 g fat (7 g sat. fat), 109 mg chol., 1,185 mg sodium, 22 g carb., 2 g fiber, 5 g sugars, 35 g pro.

HEALTHY CHOICE

Trim fat by using reduced-fat cream of chicken soup and reduced-fat feta cheese. Cut sodium with reduced-sodium chicken broth.