Greek Spaghetti

17 ingredients
14 steps

Ingredients

  • 1 (16 ounce) package spaghetti, broken into 2-inch pieces
  • 4 cups cubed cooked chicken breasts
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 34 cup reduced-fat mayonnaise
  • 34 cup reduced-fat sour cream
  • 3 celery ribs, chopped
  • 1 small onion, chopped
  • 12 cup chopped green pepper
  • 1 (2 ounce) jar diced pimentos, drained
  • 12 teaspoon salt-free lemon-pepper seasoning
  • 3 tablespoons all-purpose flour
  • 1 13 cups nonfat milk
  • 1 teaspoon chicken bouillon granule
  • 1 cup shredded part-skim mozzarella cheese
  • 12 cup soft breadcrumbs
  • 14 cup shredded parmesan cheese

Directions

  1. 1
    Directions:
  2. 2
    Cook spaghetti according to package directions; drain.
  3. 3
    Return spaghetti to saucepan.
  4. 4
    Stir in the chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos and lemon-pepper.
  5. 5
    In a small saucepan, whisk flour and milk until smooth.
  6. 6
    Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  7. 7
    Stir in bouillon.
  8. 8
    Pour over spaghetti mixture and mix well.
  9. 9
    Transfer to a 13-in.
  10. 10
    x 9-in.
  11. 11
    baking dish coated with cooking spray (dish will be full).
  12. 12
    Top with mozzarella cheese, bread crumbs and Parmesan cheese.
  13. 13
    Bake, uncovered, at 350 for 25-30 minutes or until heated through.
  14. 14
    Yield: 10 servings.

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