From the cookbook Concert in Dining:

GREEK SPAGHETTI

1 pound spaghetti
2 to 3 packages frozen spinach, thawed or 3/4 pound fresh spinach)
2 cans cream of chicken soup
1 cup sour cream
1 cup mayonnaise
1 small onion, chopped
3 stalks celery, chopped
1/2 green pepper, chopped
1 small jar pimientos, chopped
5 cups cooked chicken or turkey, in bite-size pieces
1 cup grated Jack cheese
1/2 cup grated Parmesan cheese
Lemon pepper
Bread crumbs
6 to 8 chunks butter

Preheat oven to 300 degrees F.

Break spaghetti in half and cook according to package directions. Drain and cool. Reserve. Cook spinach; drain well. Reserve.

In a medium bowl, mix soup, sour cream, mayonnaise, onion, celery, green pepper and pimientos together. Reserve.

In a 3-qt. casserole (9x13-inch glass dish), sprayed with cooking spray, layer as follows: spaghetti, spinach, chicken and Jack cheese. Pour soup mixture over all. Sprinkle with Parmesan cheese; dust with lemon pepper to taste. Top with bread crumbs; dot with butter.

Cover with foil and bake at 300 degrees F. for about 1 hour. Uncover for last 10 to 15 minutes.

Recipe can be made ahead and refrigerated. Adjust baking time accordingly.

Servings: 4