4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
¼ c water
1 pkg (8 oz) cream cheese, softened
1 can cream of chicken soup, undiluted
1 can (4 oz) mushroom stems and pieces, drained (I use fresh sliced mushrooms)
Hot cooked rice or noodles
Place chicken in slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low heat 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 with rice or noodles.