Greek Spaghetti Recipe

Greek Spaghetti Recipe

  • 1 (16 ounce) package spaghetti, broken into 2-inch pieces
  • 4 cups cooked, cubed chicken breast
  • 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • 2 (10.75 ounce) cans 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 (2 ounce) jar 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
  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. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish (dish will be full). Top with Monterey Jack cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.
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