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Makeover Greek Spaghetti

“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 percent less fat than Melanie's original recipe.
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    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 shredded part-skim mozzarella cheese
  • 1/2 cup soft bread crumbs
  • 1/4 cup shredded Parmesan cheese


  • 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.
  • 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.
  • Transfer to a 13x9-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.
Nutrition Facts
1-1/3 cups: 442 calories, 13g fat (5g saturated fat), 67mg cholesterol, 565mg sodium, 49g carbohydrate (7g sugars, 3g fiber), 31g protein.

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Average Rating:
  • chikpea
    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.

  • alflex
    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.

  • Nobs
    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.

  • katiewendtwhere
    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.

  • llilley
    Apr 9, 2010

    No comment left

  • Tashacorahan
    Mar 27, 2010

    Love it. Even my picky kids.

  • jenniriley
    Aug 31, 2009

    No comment left

  • RD2Cook
    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!

  • fmillie
    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

  • whateverfood
    Aug 4, 2008

    WHAT!!!! No Feta?!! NO Olives?!!NO CAPERS??!!!(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...