Title: Hot Chicken Dip
Categories: Appetizer Dip Southern
Yield: 312 Servings

10 3/4	oz	Soup, cream of mushroom; undiluted
8	oz	Cream cheese
5	oz	Chicken, chunk white
2 3/4	oz	Almonds, slivered
2	oz	Mushrooms, sliced; drained
1/2	ts	Worcestershire sauce
1/8	ts	Garlic powder
1/8	ts	Pepper

Combine all ingredients in a 1-quart saucepan or fondue pot. Cook over medium heat, stirring often, until blended and heated thoroughly. Serve dip hot with chips.

SOURCE: Southern Living Magazine, April 1980. Typos by Nancy Coleman.

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