Samantha Nicole Invite all the people you love over and make sure they’re hungry, it’s time for a big ‘ole Greek Spaghetti Bake! Once the ones dear to you taste the creaminess of the sauce, the juiciness of the chicken, and the freshness of all the veggies, you better be ready because they’ll be begging to come over every night! It’s loaded with a whole package of buttery, delicate spaghetti noodles to ensure every single person gets enough to feel very full and satisfied. Loaded with salty cheese and crispy bread crumbs, Greek Spaghetti Bake is ready in under 50 minutes (and most of that time is hands-free while it’s in the oven), so you’ll have lots of time to laugh and enjoy moments with your favorite people!
Ingredients
- 1 (16-ounce) package spaghetti, broken into 2-inch pieces
- 4 cups chicken breast, cooked and cubed
- 2 (10-ounce) packages of frozen chopped spinach, thawed and squeezed dry
- 2 (10.75-ounce) cans condensed cream of chicken soup, undiluted
- 1 cup mayonnaise
- 1 cup sour cream
- 3 celery ribs, chopped
- 1 small onion, chopped
- 1/2 cup green pepper, chopped
- 1 (2-ounce) jar diced pimientos, drained
- 1/2 teaspoon lemon pepper seasoning
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup soft breadcrumbs
- 1/2 cup parmesan cheese, shredded
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –Cook the spaghetti to al dente in a saucepan according to the package directions, then drain.
Step 4 –Return the cooked spaghetti to the saucepan and stir in the chicken, the spinach, the cream of chicken soup, the mayonnaise, the sour cream, the celery, the onion, the green pepper, the pimientos, and the lemon pepper seasoning.
Step 5 –Transfer the pasta mixture to the prepared baking dish.
Step 6 –Top the casserole with the Monterey Jack cheese, the breadcrumbs, and the parmesan cheese.
Step 7 –Bake, uncovered, until heated through and the cheese is melted, about 25-30 minutes.
Step 8 –Serve.
