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Categories:
chicken breasts condensed cream mayonnaise sour cream celery onion green pepper pimentos salt all-purpose nonfat milk chicken bouillon granule Mozzarella cheese breadcrumbs Parmesan cheese
Viewed: 26 - Published at: 6 years agoIngredients
- 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
Method
- Directions:
- 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 13-in.
- x 9-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.
- Yield: 10 servings.
