Chicken Tetrazzini
1/2 pound mushrooms, sliced
3 Tablespoons butter
3 cups plain yogurt
1/4 cup sherry
4 cups cooked chicken, cubed
1/2 pound thin spaghetti, cooked and drained
1/2 cup grated Parmesan cheese
Grease a shallow 2-quart casserole.
In a frying pan sauté the mushrooms in the butter.
In a mixing bowl combine the mushrooms with the yogurt, sherry, chicken and spaghetti.
Place into the prepared casserole and sprinkle with Parmesan.
Bake in a 350° F. oven for 30 minutes.
Serves: 6 to 8
Served at: The Westchester House, Saratoga Springs, New York
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