4 ounces frozen chopped cooked ham
2 eggs
2 cups milk
1 (16 ounce) can condensed cream of chicken soup
2 tablespoons Worcestershire sauce
2 tablespoons prepared horseradish
2 tablespoons shredded Italian cheese
1 (8 ounce) can sliced mushrooms, drained
1 small onion, chopped
In a medium bowl, mix cooked ham, eggs and milk. Mix until mixture is ready to spread. Place quarter of cream of chicken soup in a glass dish or plastic bowl and squirt marinade over sides, clean up bowl and add half the mushrooms, onion and ham.
Refrigerate all preparation for about an hour, stirring occasionally, before serving. Icing should be cohesive until thickened.