4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/4 cup water
1 package (8 ozs.) cream cheese, softened
1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted not Low Fat
1 can (4 ozs.) mushroom stems and pieces, drained
Place the chicken in a crockpot or slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Soften cream cheese in microwave for 30 seconds. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken, stirring to combine the dressing with the soup mixture. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles. Serves 4-6.
Notes from Flybaby D: This reciepe makes up alot of sauce so serve rice or noodles and pour some of the sauce on top. I also throw a loaf in the bread machine. My DD10 loves this with steamed brocolli and a tossed salad. This also freezes well!
