4 boneless, skinless chicken breast halves
1 envelope Italian salad dressing mix
1/4 cup water
1 8-ounce package cream cheese, softened
1 10-3/4-ounce can cream of chicken soup, undiluted
1 4-ounce can mushroom stems and pieces, drained
Hot cooked rice or noodles
Place the chicken in a crockpot. Combine the salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over hot rice or noodles.
Martha Wade
Trimble