8 oz. cooked pasta (such as shells), drained
1 cup cooked chicken, chopped (or 1 can tuna)
1 small onion, cut in small dice
1/2 cup mayonnaise
1/2 cup plain yogurt
1 – 2 tsp. yellow mustard
1/2 tsp salt (or to taste)
1 cup of any easy to melt white cheese
Mix the chicken, onion, mayo, yogurt, mustard and salt together in a large bowl. Add the pasta and mix well. Put it into a greased casserole dish, sprinkle cheese on top and bake at 350 degrees for about 30 to 40 min.
It is in this recipe where you can use up any leftover chicken from the Roast Chicken Dinner recipe (previous post), or substitute a can of tuna. You can make this ahead of time, keep it in the fridge and put it in the oven for dinner.
This recipe came to me from my mother and calls for sliced zucchini layered into the middle of the pasta. Hers also uses sour cream instead of yogurt. Experiment and Enjoy!
Tip: When making this recipe, I boil a full pound of pasta, I use half for this recipe and keep half in the fridge along with some red sauce for hungry teens. You can find the Red Sauce recipe in an earlier post.