This 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

Ingredients:

• 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.