Ingredients
1 package (16 ounces) spaghetti, broken into 2-inch pieces4 cups cubed cooked chicken breast2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted1 cup mayonnaise1 cup sour cream3 celery ribs, chopped1 small onion, chopped1/2 cup chopped green pepper1 jar (2 ounces) diced pimientos, drained1/2 teaspoon lemon-pepper seasoning1 cup shredded Monterey Jack cheese1/2 cup soft bread crumbs1/2 cup shredded Parmesan cheese
Preparation
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 13x9-in. baking dish (dish will be full). Top with Monterey Jack cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
