Ingredients for 10 servings:
1. 1 (16 ounce) package spaghetti, broken into 2-inch pieces
2. 4 cups cubed cooked chicken breasts
3. 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
4. 1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
5. 3/4 cup reduced-fat mayonnaise
6. 3/4 cup reduced-fat sour cream
7. 3 celery ribs, chopped
8. 1 small onion, chopped
9. 1/2 cup chopped green pepper
10. 1 (2 ounce) jar diced pimentos, drained
11. 1/2 teaspoon salt-free lemon-pepper seasoning
12. 3 tablespoons all-purpose flour
13. 1 1/3 cups nonfat milk
14. 1 teaspoon chicken bouillon granule
15. 1 cup shredded part-skim mozzarella cheese
16. 1/2 cup soft breadcrumbs
17. 1/4 cup shredded parmesan cheese

Directions:
1. Directions:
2. 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.
3. In a small saucepan, whisk flour and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in bouillon. Pour over spaghetti mixture and mix well.
4. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray (dish will be full). Top with mozzarella cheese, bread crumbs and Parmesan cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 10 servings.

Enjoy your meal!