1 (8 ounce) package cream cheese, softened
1 (3 ounce) can tomato paste
1 cup water
1 (4 ounce) can chicken broth
1 (4 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can condensed cream of mushroom soup
1 (4.5 ounce) can sliced mushrooms, drained
1 teaspoon crushed flat leaf parsley
Preheat oven to 250 degrees F (120 degrees C).
In a medium bowl, mix the cream cheese and tomato paste. Stir in water, chicken broth, chicken, mushrooms, cream of chicken, cream of mushroom soup, sliced mushrooms and crushed flat leaf parsley. Pour mixture into two 9x5 inch baking dishes. Place dish in oven preheated oven for 25 minutes.
Bake uncovered at 250 degrees F (120 degrees C) for 2 hours, turning once, before flipping to brown.