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Makeover Greek Spaghetti Recipe

Makeover Greek Spaghetti Recipe

“My hot dish recipe is delicious but not very healthy,” writes Melanie Dalbec of Inver Grove Heights, Minnesota. “I would love it if you could make it over.” This comforting version offers all of the goodness you’d expect from a casserole with nearly 60% less fat than Melanie's original recipe.
TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD:10 servings


  • 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


  • 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1-1/3 cup: 442 calories, 13g fat (5g saturated fat), 67mg cholesterol, 565mg sodium, 49g carbohydrate (7g sugars, 3g fiber), 31g protein .

Reviews for Makeover Greek Spaghetti

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Reviewed Dec. 7, 2011

"I agree with the comments that state "good not great" - "too crunchy" and "needs something." I added chopped kalamata olives and 2 garlic cloves and we were still not overly impressed (although it looks great going in and out of the oven). I used whole wheat pasta as well. I will not make this again."

Reviewed Nov. 14, 2011

"Yes, I would make this again- but with several adjustments. My family and I felt it was too creamy- I think not adding the flour/milk mixture would help. I also used wheat pasta and though it was meant as a joke from a previous reviewer, next time I will add olives and feta instead of mozzerella! Just needs some more flavor."

Reviewed May. 22, 2010

"Recipe can stand further "tweaking". I used whole wheat pasta, fat free mayo and sour cream. Worked well and kept the great taste."

Reviewed May. 13, 2010

""Good, but not great" were the remarks from my family. Next time, I would boil the onions, celery, and green pepper with the noodles. They were a bit too crunchy in the dish."

Reviewed Mar. 27, 2010

"Love it. Even my picky kids."

Reviewed Apr. 15, 2009

"This is delicious! Restaurant-quality yet not expensive to make. It makes plenty for a group, or serve it up in individual containers and freeze it to enjoy another day!"

Reviewed Apr. 14, 2009

"can you give me the calories in these light dishes. I am on Weight Watchers and love your receipes from the old books in 98 & 2007"

Reviewed Aug. 4, 2008

"WHAT!!!! No Feta?!! NO Olives?!!

(Relax, I'm being obnoxious.)
It just seems that every recipe I come across with Mediterranean flavors "has to have" Feta, olives, and capers lately..."

Westie Lover
Reviewed Aug. 4, 2008

"Looks good! I'm gonna try it."

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