Greek Spaghetti

By Totlxtc

Ingredients

• 1 * 1 package (16 ounces) spaghetti, broken into 2-inch pieces
• 4 * 4 cups cubed cooked chicken breast
• 2 * 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 * 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 * 1 cup mayonnaise
• 1 * 1 cup (8 ounces) sour cream
• 3 * 3 celery ribs, chopped
• 1 * 1 small onion, chopped
• 1/2 * 1/2 cup chopped green pepper
• 1 * 1 jar (2 ounces) diced pimientos, drained
• 1/2 * 1/2 teaspoon lemon-pepper seasoning
• 1 * 1 cup (4 ounces) shredded Monterey Jack cheese
• 1/2 * 1/2 cup soft bread crumbs
• 1/2 * 1/2 cup shredded Parmesan cheese

Details

Servings 10

Preparation

Step 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.
* Transfer to a greased 13-in. x 9-in. baking dish (dish will be full). Top with Monterey Jack cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 10 servings.


Nutrition Facts: 1-1/3 cups equals 601 calories, 32 g fat (10 g saturated fat), 85 mg cholesterol, 850 mg sodium, 44 g carbohydrate, 4 g fiber, 31 g protein.