Greek Spaghetti

• 1 (16 ounce) package spaghetti, broken into 2-inch pieces
• 4 cups cubed cooked chicken breasts
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
• 34 cup reduced-fat mayonnaise
• 34 cup reduced-fat sour cream
• 3 celery ribs, chopped
• 1 small onion, chopped
• 12 cup chopped green pepper
• 1 (2 ounce) jar diced pimentos, drained
• 12 teaspoon salt-free lemon-pepper seasoning
• 3 tablespoons all-purpose flour
• 1 13 cups nonfat milk
• 1 teaspoon chicken bouillon granule
• 1 cup shredded part-skim mozzarella cheese
• 12 cup soft breadcrumbs
• 14 cup shredded parmesan cheese

1. Directions:
2. Cook spaghetti according to package directions; drain.
3. Return spaghetti to saucepan.
4. Stir in the chicken, spinach, soup, mayonnaise, sour cream, celery, onion, green pepper, pimientos and lemon-pepper.
5. In a small saucepan, whisk flour and milk until smooth.
6. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
7. Stir in bouillon.
8. Pour over spaghetti mixture and mix well.
9. Transfer to a 13-in.
10. x 9-in.
11. baking dish coated with cooking spray (dish will be full).
12. Top with mozzarella cheese, bread crumbs and Parmesan cheese.
13. Bake, uncovered, at 350 for 25-30 minutes or until heated through.
14. Yield: 10 servings.

chicken breasts, condensed cream, mayonnaise, sour cream, celery, onion, green pepper, pimentos, salt, allpurpose, nonfat milk, chicken bouillon granule, mozzarella cheese, breadcrumbs, parmesan cheese

Taken from www.food.com/recipe/greek-spaghetti-344600 (may not work)