Ingredients:
· 2tbsp butter, or as needed
· 1½ cups fresh mushrooms, sliced
· 1 onion, chopped
· 2 cups chicken stock, divided
· 2tbsp all-purpose flour, or as needed
· 2 cups plain Greek yogurt
· 4oz. reduced-fat cream cheese, cut into pieces
· 250g shredded cooked chicken, or more to taste

Method:
Melt butter in a skillet over medium-high heat. Sauté mushrooms and onions in hot butter until soft and caramelised, about five minutes. Pour half cup of stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Gradually stir flour into mushroom mixture; cook and stir until light golden-brown, about 30 seconds. Pour in remaining stock; simmer, stirring occasionally, until sauce thickens, about five minutes. Whisk yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about two minutes. Stir chicken into sauce and cook until heated through, about five minutes more.