Chicken a la King

This meal for using up leftover chicken or turkey was a childhood favorite that involved canned mushroom soup and puff pastry. My variant doesn't have the crisp of the pastry, but the sauce is much tastier!

In a pot large enough to contain everything, slowly brown:
1 medium onion finely chopped
about 1 cup of shitake mushrooms slice
3 crushed or minced cloves garlic or 1/4 tsp garlic powder
2 tbsp butter (or bacon fat if you have it)

As the onions and mushrooms cook, add spices to taste:
Salt (start with 1/2 tsp, you may want more---the sauce should be pretty salty)
1/4 tsp thyme
1/4 tsp ground rosemary
1 tsp smoked paprika (or plain paprika or powdered ancho, optional)
pinch cayenne or chipotle (more or less depending on your taste for heat)
add more oil (use butter or your preferred cooking oil) if the onions start to burn

When the onions are nice and brown, add
2 tbsp red wine (optional, but worth it if you can)

After the wine has cooked off, add
1/2 cup yogurt (more for a thinner sauce)
1/4 cup milk (or water)

Stir until smooth. then add
1-2 cups cooked chicken cut into bite size pieces

Cook until the chicken is hot.

Serve it over cooked spaghetti squash, baked winter squash, cauliflower, or almond flour biscuits.