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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 10 |
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A comforting dinner is sure to be had when Melanie Dalbec's casserole is on the menu. Featuring chicken, spinach and two types of cheese, Greek Spaghetti is a crowd pleaser at her home in Inver Grove Heights, Minnesota. Ingredients:
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 (8 ounces) 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 (4 ounces) shredded monterey jack cheese |
1/2 cup soft bread crumbs |
1/2 cup shredded parmesan cheese |
Directions:
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. baking dish (dish will be full). Top with Monterey Jack cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 10 servings.
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