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4 boneless chicken breast halves
1 envelope Italian salad dressing mix
1/2 cup water
8 ounces cream cheese, softened
1 can condensed cream of chicken soup, undiluted
1 (4 ounce) can mushroom stems and pieces, drained
Place chicken in bottom of crockpot.
Combine salad dressing mix and water; pour over chicken. cover and cook on LOW for 3 hours.
In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook one hour longer, or until chicken juices run clear.
Serve over rice or pasta.
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