4 boneless skinless chicken breasts
1 envelope Italian salad dressing mix
1/3 cup water
1 package (8 ozs.) cream cheese, softened
1 can cream of chicken soup
1 can (4 ozs.) mushroom stems and pieces, drained (opt)
Hot cooked rice or noodles
Preparation:Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles.