4 -6 boneless skinless chicken breasts , halved
1 (1 ¼ ounce) envelope dried Italian salad dressing mix
2 ounces water
8 ounces cream cheese , softened
1 (10 ½ ounce) can reduced-sodium cream of chicken soup , undiluted (or regular soup)
1 (4 ounce) can mushroom stems and pieces , drained
hot cooked rice or pasta
1Place the chicken breast halves in the crock pot.
2Combine the Italian dressing mix and water until smooth; pour over top of chicken.
3Cover and cook on low for 3 hours.
4Combine the cream cheese and soup until smooth and blended.
5Stir in mushroom pieces.
6Pour soup mixture over chicken.
7Cook 1 hour more or until chicken is cooked through.
8Serve over hot cooked rice or pasta.