Greek Spaghetti with Chicken
Total TimePrep: 25 min. Bake: 25 min.
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.
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.
The flavors in this recipe are outstanding and pretty impressive color with the green pepper and pimento we loved it.
Delicious!! I gave it a 5.