Greek Chicken and Pita Casserole

2 Cor.4:1-6
1 Therefore, having this ministry by the mercy of God, we do not lose heart.
2 But we have renounced disgraceful, underhanded ways. We refuse to practice cunning or to tamper with God's word, but by the open statement of the truth we would commend ourselves to everyone's conscience in the sight of God.
3 And even if our gospel is veiled, it is veiled only to those who are perishing.
4 In their case the god of this world has blinded the minds of the unbelievers, to keep them from seeing the light of the gospel of the glory of Christ, who is the image of God.
5 For what we proclaim is not ourselves, but Jesus Christ as Lord, with ourselves as your servants for Jesus' sake.
6 For God, who said, "Let light shine out of darkness,"has shone in our hearts to give the light of the knowledge of the glory of God in the face of Jesus Christ.

My sweet friend Jana gave me this recipe!

4 cups chopped smoked chicken or turkey2 medium zucchini, halved lengthwise and cut into 1/2-inch strips (3 cups)
1 10 3/4 - ounce can condensed cream of chicken soup 
1/2 cup chicken broth

1 1/4 teaspoons Greek seasoning
1 sauteed leek chopped (1/2 cup)
1 t butter
2 cloves roasted garlic, crushed
Nonstick cooking spray
1 6 - inch pita bread, cut into strips
3 medium Roma tomatoes, chopped (1 cup) 1 cup crumbled feta cheese (4 ounces)
1/2 cup pitted Kalamata olives, sliced

Preheat oven to 350 degrees F. In a large bowl, combine chicken, zucchini, soup, broth, 1 t of the Greek seasoning. Saute leeks and garlic in a small skillet with a t of butter. Transfer mixture to an un-greased baking dish.
Coat pita wedges with cooking spray; sprinkle with the remaining 1/4 t Greek seasoning. Sprinkle pita wedges, tomatoes, cheese, and olives on top of chicken mixture. Bake, uncovered, 20 minutes.