Chicken a la King

If you're in a hurry, use a rotisserie chicken. If you'd prefer to use your own chicken, cook up 4 half chicken breasts, but there is more flavor in the rotisserie chicken.

1 large rotisserie chicken, meat removed and chopped (about 5 cups)
1 small onion (1/2 c.) chopped finely
1/2 red pepper, chopped
4 oz small portabella mushrooms, sliced
1/2 c. butter
1/2 c. flour
3-4 Tbsp. dry sherry wine
1 (14 1/2 oz) can low sodium chicken broth (or equivalent homemade chicken broth)
1 1/2 c. whole milk
1/2 c. sweet peas, frozen
Salt & Pepper to taste
1/4 c. toasted sliced almonds

Croissants, biscuits, toast, potatoes (or whatever you like)

Melt butter in a stock pot. Add onion, red pepper and mushrooms. Saute until softened. Sift flour slowly incorporating it into the fat until all absorbed. Add sherry wine and then the chicken broth, carefully incorporating it into the roux. Mixture will be thick. Add the milk all at once and stir until incorporated. If too thick, add a little more milk. It should coat the back of a wooden spoon. Add salt and pepper to taste and frozen peas. Stir and turn down to simmer. Add the chopped chicken and adjust taste and thickness. It should be like a thick stew.

Serve over warm croissants, split. Top each serving with toasted almond slices. Makes 6 generous servings.