1/2 c. slivered almonds
2 1/2 c. cooked, chunked chicken
4 tbsp. butter
1/4 c. flour
1/2 c. bell pepper
1/2 c. sliced mushrooms
1 c. chicken stock
1/2 c. sherry
Dash salt
Dash pepper
1/2 tsp. 5-Spice
1 tbsp. soy sauce

Melt half the butter in a large skillet; saute mushrooms and peppers about 2 minutes. Add rest of butter, flour, 5-Spice, salt and pepper to taste. Add soy sauce, chicken and sherry. Cook until sherry has been absorbed. Add chicken stock and simmer 10 minutes. Serve topped with almonds over rice. Serves 4.

Now in 8th grade at Watson (Tessa Collins' sister, 6th grade)