MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Greek Spaghetti w/Chicken
Categories: Poultry, Pasta, Greens, Dairy. chee
Yield: 10 servings

16 oz Spaghetti; broken in 2"
- pieces
4 c Diced, cooked chicken
20 oz (2 boxes) chopped spinach;
- thawed, squeezed dry
21 1/2 oz (2 cans) cream of chicken
- soup; undiluted
1 c Mayonnaise
1 c Sour cream
3 Celery ribs, chopped
1 sm Onion; chopped
1/2 c Chopped bell pepper
2 oz Jar diced pimientos;
- drained
1/2 ts Lemon-pepper seasoning
1 c Shredded Monterey Jack
- cheese
1/2 c Soft bread crumbs
1/2 c Shredded Parmesan cheese

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.

Transfer to a greased 13" X 9" baking dish (dish will be
full). Top with Monterey Jack cheese, bread crumbs and
Parmesan cheese. Bake, uncovered, @ 350oF/175oC for
25-30 minutes or until heated through.

Melanie Dalbec, Inver Grove Heights, Minnesota

Makes: 10 servings

RECIPE FROM: https://www.tasteofhome.com

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