Makeover Greek Spaghetti 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 1 can (10-3/4 ounces) 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 jar (2 ounces) diced pimientos, drained 1/2 teaspoon salt-free lemon-pepper seasoning 3 tablespoons all-purpose flour 1-1/3 cups fat-free milk Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Makeover Greek Spaghetti cont. 1 teaspoon chicken bouillon granules 1 cup (4 ounces) shredded part-skim mozzarella cheese 1/2 cup soft bread crumbs 1/4 cup shredded Parmesan cheese 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Makeover Greek Spaghetti 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008