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