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