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3 (15-ounce) cans French-style green beans
2 (4-ounce) cans mushrooms, drained
2 tablespoons butter
2 stalks celery, finely chopped
1 small onion, sliced in thin rings
1/2 cup mayonnaise
1/4 cup heavy cream
1/4 teaspoon salt, to taste
1/2 teaspoon plain yogurt
1/4 teaspoon garlic powder
1 cup shredded cheddar cheese
2 cups cooked boneless skinless chicken breast halves, diced


1. Sauté the celery and onion in butter until browned.

2. Put beans, mushrooms and celery/onion mixture in a 2 1/2-3 quart casserole; stir in mayonnaise, cream and seasonings. Mix well. Stir in cheese and chicken.

3. Bake, uncovered, at 350° F for 30-40 minutes, until bubbly and brown or microwave on MEDIUM about 20-30 minutes, stirring occasionally.

Serve over your favorite pasta.