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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
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,

Printed from tasteofhome.com Nov 19, 2008

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Makeover Greek Spaghetti cont.

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.