Hot Chicken Dip

• 5 Tbsp. butter or margarine, divided
• 4 c. chopped fresh mushrooms plus 4 whole sliced mushrooms
• 1/2 tsp. salt
• 1 Tbsp. lemon juice
• 3 Tbsp. flour
• 1 c. sour cream
• 1 (4 1/2 oz.) can chicken spread
• 3 Tbsp. minced onion
• 1/2 tsp. Worcestershire sauce
• chopped parsley

1. Melt 3 tablespoons of butter in a large skillet.
2. Add chopped mushrooms and cook 3 minutes.
3. Add salt and lemon juice; cover pan and continue cooking another 3 minutes.
4. With slotted spoon, remove mushrooms from skillet and set aside.
5. Saute mushroom slices and set aside.
6. Melt remaining butter and stir in flour. Cook over low heat for 3 minutes, stirring constantly.
7. Add chopped mushrooms and remaining ingredients, except parsley. Stirring continuously, cook until mixture is thickened and bubbly. Turn into top of chafing dish.
8. Garnish with parsley and sauteed mushroom slices.
9. Serve with crackers.
10. Makes about 3 cups.

butter, mushrooms, salt, lemon juice, flour, sour cream, chicken spread, onion, worcestershire sauce, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=627844 (may not work)