Greek Spaghetti With Chicken

• 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

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 13x9-in. baking dish (dish will be full). Top with Monterey Jack cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through.

chicken breast, spinach, condensed cream, mayonnaise, sour cream, celery, onion, green pepper, pimientos, lemonpepper seasoning, shredded monterey jack cheese, bread crumbs, parmesan cheese

Taken from www.tasteofhome.com/recipes/greek-spaghetti-with-chicken/ (may not work)