Shrimp in Cream Cheese Sauce


2 (10-oz) cans frozen condensed
cream shrimp soup
2 (3 oz) pkg. cream cheese
1 (8 oz) can water chestnuts, drained and sliced
1 (4.5 oz) can small shrimp, drained
1 tbs. parsley, chopped
2 tsp. lemon juice
1/2 tsp. EACH: garlic salt, paprika

30 min. before serving: thaw soups
in hot water for 10 min. as label direct.
In large saucepan over medium-low heat,
heat undiluted soups, and cream cheese
until melted and smooth, stirring frequently.
Stir in remaining ingredients;
cook until heated through.
Serve in chafing dish to keep hot.
Serve over toast points.
6 main-dish or 12 appetizers.