Ingredients
1 package (16 ounces) spaghetti, broken into 2-inch pieces4 cups cubed cooked chicken breast2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted3/4 cup reduced-fat mayonnaise3/4 cup reduced-fat sour cream3 celery ribs, chopped1 small onion, chopped1/2 cup chopped green pepper1 jar (2 ounces) diced pimientos, drained1/2 teaspoon salt-free lemon-pepper seasoning3 tablespoons all-purpose flour1-1/3 cups fat-free milk1 teaspoon chicken bouillon granules1 cup shredded part-skim mozzarella cheese1/2 cup soft bread crumbs1/4 cup shredded Parmesan cheese
Preparation
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 13x9-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.
