1 (10 3/4-oz.) can cream of mushroom soup, undiluted
1 (2-oz.) can sliced mushrooms, drained
1/2 tsp. Worcestershire sauce
1 (8-oz.) pkg. cream cheese
1/8 tsp. garlic powder
1 (5-oz.) can chunk white chicken
1/8 tsp. pepper
1 (2 3/4-oz.) pkg slivered almonds

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.

Yield: About 3 1/2 cups.