Makeover 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
• 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 3/4 * 3/4 cup reduced-fat mayonnaise
• 3/4 * 3/4 cup reduced-fat 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 salt-free lemon-pepper seasoning
• 3 * 3 tablespoons all-purpose flour
• 1-1/3 * 1-1/3 cups fat-free milk
• 1 * 1 teaspoon chicken bouillon granules
• 1 * 1 cup (4 ounces) shredded part-skim mozzarella cheese
• 1/2 * 1/2 cup soft bread crumbs
• 1/4 * 1/4 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.
* 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.
* 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.


Nutrition Facts: 1-1/3 cups equals 442 calories, 13 g fat (5 g saturated fat), 67 mg cholesterol, 565 mg sodium, 49 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 starch, 2 fat, 1 vegetable.