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
Toast Points

30min. before serving:
thaw soups in hot water for 10 min. as labels 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.