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Greek Spaghetti with Chicken

Flavorful spaghetti surely provides a comforting dinner. Featuring chicken, spinach and two types of cheese, this is a crowd-pleaser. —Melanie Dalbec, Inver Grove Heights, Minnesota
  • Total Time
    Prep: 25 min. Bake: 25 min.
  • Makes
    10 servings

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 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 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 13x9-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.
Editor's Note
To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Nutrition Facts
1-1/3 cups: 601 calories, 32g fat (10g saturated fat), 85mg cholesterol, 850mg sodium, 44g carbohydrate (4g sugars, 4g fiber), 31g protein.

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Reviews

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Average Rating:
  • JanT.
    Aug 9, 2020

    I've made this recipe a couple times as is and it is ok. The onion, peppers and celery should be cooked ahead of putting it in the casserole, otherwise it does not cook enough. Also it takes at least an hour to fully heat a casserole of this size. It makes a lot. I've recently made it and added a whole bunch of additional items to make it a little more Mediterranean. I added sun dried tomatoes, mushrooms, Kalamata olives, chopped artichokes, fresh basil and oregano and mixed in some feta cheese in the spaghetti mixture. While the original recipe is very good, the additions made it more special and flavorful.

  • Kimosaabe
    Aug 1, 2020

    andrea7568 has self appointed herself the nomenclature police

  • Penny
    May 2, 2020

    Followed the recipe exactly the first time I made it and I loved it. The 2nd time I used spinach and broccoli. Next time I may try artichokes. The only problem is that the recipe makes so much that I had to freeze quite a bit. But that's okay because I can enjoy it later.

  • Margaret
    Jan 25, 2020

    Shonrock, frankly, I want to read reviews on what people think about how a dish tastes, then I can decide whether or not it’s healthy or not for me, not you. There are too many food police writing reviews.

  • andrea7568
    Jan 23, 2020

    This is definitely not Greek spaghetti! Greek spaghetti has ingredients like cinnamon, allspice or a tough of cloves, browned butter,....not sour cream, mayo, green peppers, celery, This recipe is ridiculous!

  • Patricia
    Apr 2, 2019

    Delicious! A wonderful recipe that I will be sure to make again!

  • avamou
    Mar 24, 2019

    I would like to know why you call it Greek Spaghetti? Greek spaghetti is macaroni layered with shredded Mugithra cheese (you end up with three layers ). In a frying pan brown unsalted butter and pour over total spaghetti.

  • KookieB
    Mar 23, 2019

    The recipe as written is too rich for my taste plus I don't like canned soup of any kind. Family didn't care for it.

  • bonito15
    Mar 1, 2017

    The flavors in this recipe are outstanding and pretty impressive color with the green pepper and pimento we loved it.

  • Fuddge
    Apr 4, 2014

    Delicious!! I gave it a 5.