2 (3 oz.) pkgs. cream cheese, softened
1 (8 oz.) can chunky chicken
2 tbsp. mustard
3 tbsp. sweet dill pickle juice
1 tsp. Worcestershire sauce
1/4 tsp. onion powder
1/4 tsp. celery seed
Large pinch of dill weed

Beat cream cheese until smooth. Add chicken and mix thoroughly with cheese. Blend in mustard and pickle juice. Add Worcestershire sauce sauce, onion powder, celery seed and dill weed. Chill overnight. Serve with assorted chips and crackers. Yield: 2 1/2 cups.