Makeover Greek Spaghetti

17 ingredients
3 steps

Ingredients

  • 1 package (16 ounces) spaghetti, broken into 2-inch pieces
  • 4 cups cubed cooked chicken breast
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 3/4 cup reduced-fat mayonnaise
  • 3/4 cup reduced-fat sour cream
  • 3 celery ribs, chopped
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 1 jar (2 ounces) diced pimientos, drained
  • 1/2 teaspoon salt-free lemon-pepper seasoning
  • 3 tablespoons all-purpose flour
  • 1-1/3 cups fat-free milk
  • 1 teaspoon chicken bouillon granules
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 cup soft bread crumbs
  • 1/4 cup shredded Parmesan cheese

Directions

  1. 1
    Cook spaghetti according to package directions; drain. Return spaghetti to saucepan. Stir in the chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos and lemon-pepper.
  2. 2
    In a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in bouillon. Pour over spaghetti mixture and mix well.
  3. 3
    Transfer to a 13x9-in. baking dish coated with cooking spray (dish will be full). Top with mozzarella cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

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