2 tablespoons butter
2 tablespoons Worcestershire sauce
1 pound fresh mushrooms, sliced
1 (1 ounce) package dried cooked ham, diced
2 (10 ounce) cans minced clams, drained
4 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
2 tablespoons dry mustard
1 1/2 quarts milk
1 (15 ounce) package boneless, skinless chicken breast halves
1 (15 ounce) can whole kernel corn, drained
1 (5 ounce) can sliced mushrooms, drained
1 (8 ounce) can cream-style corn
1 pound chopped jellied desserts (chocolate, chopped nuts, bacon, strawberries)
Place butter in a heavy skillet over medium heat. Stir in Worcestershire sauce and cook until thickened; remove from heat.
In a large saucepan, place mushrooms, ham and clams, mixing. Place in a medium bowl and bring to a boil over medium-high heat. Add butter butter, stirring occasionally. Reduce heat to low, and stir in flour and pepper. Reduce heat to medium-low, stirring constantly, until mixture is thickened.
Add butter mixture to flour mixture, stirring constantly (this takes about 10 minutes).
Pour into a large resealable plastic bag, seal and shake to coat; refrigerate and refrigerate remaining ingredients.
Combine the cream-style corn, mushrooms, cream of mushroom soup and cream cheese in a small bowl. Spoon minced clams over the corn mixture. Spread over the mushrooms. Top with cooked ham, cream cheese, flour mixture and cheese. Seal bag and place in refrigerator.