4 boneless, skinless chicken breast halves (thawed)
1 envelope dry Italian salad dressing mix
1/2 cup water
1 8 oz. package cream cheese
1 can cream of chicken soup (undiluted)
1 can mushrooms, stems and pieces, drained
Place chicken in the bottom of the crockpot.
Combine salad dressing mix and water; pour over chicken.
Cover and cook on LOW for 3 hours.
In a small mixing bowl, beat the cream cheese and soup until blended. Stir in mushrooms and pour over chicken.
Cook 1 hour longer, or until chicken juices run clear.
Remove chicken, stir sauce to blend everything really well. You can cut the chicken up into small pieces and return to the sauce, or just leave it as whole pieces.
Serve over rice or pasta. I like to use bowtie pasta.
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