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Greek Spaghetti

Greek Spaghetti
A comforting dinner is sure to be had when Melanie Dalbec's casserole is on the menu. Featuring chicken, spinach and two types of cheese, Greek Spaghetti is a crowd pleaser at her home in Inver Grove Heights, Minnesota.
10 ServingsPrep: 25 min. Bake: 25 min.

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
  • 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
  • 1 cup mayonnaise
  • 1 cup (8 ounces) 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 lemon-pepper seasoning
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1/2 cup soft bread crumbs
  • 1/2 cup shredded Parmesan cheese

Directions

  • 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
© Taste of Home 2013

2 of 2

Greek Spaghetti (continued)

Directions (continued)

  • 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.
© Taste of Home 2013