Creamy Italian Chicken

Creamy Italian Chicken

4 boneless skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/4 cup water
8 oz cream cheese — softened
1 can cream of chicken soup — undiluted
4 oz can mushroom stems and pieces — drained
Hot cooked rice or pasta

Place the chicken breast halves in the crockpot. Combine the Italian dressing mix and water until smooth; pour over top of chicken. Cover; 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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