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