Ingredients:
4 boneless, skinless chicken breast halves (I usually use 2)
1 envelope dry Italian salad dressing mix
1/4 C water
8 oz cream cheese, softened
1 can cream of chicken or cream of mushroom soup
sliced fresh mushrooms
or 4 oz can mushroom stems and pieces, drained (which ever one you have on hand)
Directions:
Place chicken in slow cooker.
Combine salad dressing mix and water. Pour over chicken and cover.
Cook on low 3 to 3 1/2 hours.
Combine cream cheese and soup until well blended. Stir in mushrooms.
Pour over chicken and cover.
Cook on low 1 hour, or until chicken is tender.
Serve over noodles or rice.
Recipe courtesy of The Cooking Chicks
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