Greek Spaghetti Bake | Recipes Direct

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