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Greek Spaghetti Recipe

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.

This recipe is:

Healthy

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Greek Spaghetti Recipe

Prep: 25 min. Bake: 25 min.

Yield: 10 Servings

25 25 50

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 through. Yield: 10 servings.

Lighter version: Makeover Greek Spaghetti

Nutritional 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.

Originally published as Greek Spaghetti in Light & Tasty April/May 2006

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