Pelican Hot Chicken Dip - cooking recipe

Ingredients

2 - 103/4 oz. can cream of mushroom soup, undiluted
2 - 8 oz. pkg. cream cheese
2 - 5 oz. can chunk white chicken or turkey
almonds, pecans or walnuts to suit your taste
2 - 2 oz. cans sliced mushrooms, drained
1 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/4 tsp. pepper

Preparation

Combine all ingredients in quart sauce pan.
Cook over low heat - stir often - until blended and heated thoroughly.
Makes about 7 cups.
This may be served as a dip with crackers or as a main dish over rice. VERY POPULAR AT HAPPY HOUR.