1 (8 ounce) package cream cheese, softened
1 (12 ounce) package frozen chopped spinach
2 (8 ounce) containers salsa
4 medium small mushrooms
2 medium onions, sliced
1 medium carrot, shredded
1 medium egg
1/3 cup butter or margarine
1/4 medium potato
6 slices white bread, divided
Preheat oven to 350 degrees F (175 degrees C). Place cake pan in the center of a 10 inch pan with foil. Grease bottom of pan; dust remaining foil with margarine and mustard. Set aside.
In a large mixing bowl, cream cheese, spinach, salsa, mushrooms and onions. Add chicken bouillon, egg, butter, potato and bread. Stir together and set aside.
In a large mixing bowl, whisk together cream cheese, lettuce, onion, carrot and egg. Transfer mixture to prepared pan; pour over cream cheese mixture. Spread evenly. Bake in preheated oven for 40 minutes. Cool completely. Chill before serving.