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
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
Reviews
My family loves this recipe with a couple minor adjustments. We cut the recipe in half for a smaller family. Not sure why it's called Greek but it is tasty just the same
I gave this three stars for a couple of reasons. First, I didn't follow it as written; I used cheddar instead of Monterey Jack because I don't happen to like Monterey Jack. Second, I felt the vegetables should've been cooked ahead of time, so I cooked them. And finally, I don't know exactly what it is about this recipe that is Greek. Having said that, it certainly was tasty. TOH seems to have a disconnect between the titles of their international recipes and the actual ingredients.
We absolutely love this dish! We serve it with some bread that we dip in balsalmic vinegar and olive oil . I don't think it really needs the celery, but.......it's still delicious! This is one of our favorites. It makes a lot and we have it for left overs, which is nice.
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.
andrea7568 has self appointed herself the nomenclature police
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.
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.
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!
Delicious! A wonderful recipe that I will be sure to make again!
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.