2 c. skinned and cooked bite-sized pieces of chicken
1/2 c. plain low fat yogurt
2 tsp. grated onion
1/2 tsp. curry
1 c. chopped celery
1 (8 1/2 oz.) can water chestnuts, cut
1/2 lb. fresh mushrooms, sliced

Mix all the ingredients together and pour into an 8 1/2 inch square casserole. Bake, uncovered, at 450 degrees for 10 minutes. Serve hot. Serves 6.