Greek Spaghetti

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 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
• 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 (2 ounce) jar diced pimentos, drained
• 1/2 teaspoon salt-free lemon-pepper seasoning
• 3 tablespoons all-purpose flour
• 1 1/3 cups nonfat milk
• 1 teaspoon chicken bouillon granule
• 1 cup shredded part-skim mozzarella cheese
• 1/2 cup soft breadcrumbs
• 1/4 cup shredded parmesan cheese

Recipe

recipe

• 1 directions:
• 2 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.
• 3 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.
• 4 transfer to a 13-in. x 9-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. yield: 10 servings.