Greek Spaghetti

greek yummy food

• Ready In: 1 hr
• Serves: 10

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 3/4ounce) 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

Directions

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.