Italian Chicken

8 boneless, skinless chicken breast halves

1 pkg. dry Italian salad dressing mix

1/4 cup water

8 oz pkg. cream cheese, softened

1 can cream of chicken soup

4 oz. can mushrooms, drained

Place chicken in greased slow cooker crock pot. Combine dry salad dressing and water.  Pour over chicken.  Cover.  Cook of low 4-5 hours. in saucepan, combine cream cheese and soup. Heat slightly to melt cream cheese.  Stir in mushrooms.  Pour over chicken, Cover and cook 1additional hour on low.  Serve over noodles or rice.  I usually cook 4 to 6 chicken breasts.  I put them in the crock pot frozen.  Because the chicken is frozen then I don't use the water it says to use in the recipe and I just sprinkle the salad dressing mix dry on the chicken.  I cook it for 4 hours on high and then I just pour the sauce in and mix it up with the water broth that came off when the chicken was cooking.  It's ready to serve.  It makes a nice sauce to go over the rice or noodles.  I also usually don't add the mushrooms because Braden doesn't like them.

Contributed by GayLynn S.