Mouthwatering Monday: Greek Spaghetti

greek spaghettiThis is yet another Taste of Home recipe changed a bit to suit my family’s taste buds.  The original is here.

Prep: 20-30 minutes
Cooking time: 20-30 minutes
Serves 10


  • 1box spaghetti (I like Barilla Plus.)
  • 4 cups cubed chicken breast, sprinkled with lemon-pepper seasoning and cooked
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 3/4 cup reduced-fat mayonnaise
  • 3/4 cup reduced-fat sour cream
  • 1/2 teaspoon salt-free lemon-pepper seasoning
  • 3 tablespoons all-purpose flour
  • 1-1/3 cups milk
  • 1 teaspoon chicken bouillon granules
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup soft bread crumbs
  • 1/4 cup grated Parmesan cheese

Cook spaghetting according to package.  While it is boiling, mix together cooked chicken, spinach, cream of chicken soup, mayo, sour cream and lemon-pepper seasoning.  After spaghetti is finish cooking, drain and return to large pot.  Add chicken mixture and mix well.

In a small saucepan, wisk together milk and flour.  Add bouillon.  Bring to a boil over medium heat, and stir for 2 minutes or until thickened.  Pour over spaghetti mixture and mix well.

Place spaghetti mixture in 13×9 baking dish.  Top with mozzerella, bread crumbs and parmesan.

Bake, uncovered, at 350ºF for 20-30 minutes, or until heated through.

3 Responses to Mouthwatering Monday: Greek Spaghetti
  1. Lori Levine
    June 15, 2009 | 10:16 am

    I can’t wait to try this…looks very yummy! Thanks!

  2. rachel-asouthernfairytale
    June 15, 2009 | 5:23 pm

    This sounds deee-vine! Oh my word! YUM!!!!!!!

    I can almost smell it.

  3. Brynn
    June 15, 2009 | 8:18 pm

    um, this looks AWESOME.