Crock Pot Creamy Italian Chicken

• 4 -6 boneless skinless chicken breasts, halved
• 1 (1 1/4 ounce) envelope dried Italian salad dressing mix
• 2 ounces water
• 8 ounces cream cheese, softened
• 1 (10 1/2 ounce) can reduced-sodium cream of chicken soup, undiluted (or regular soup)
• 1 (4 ounce) can mushroom stems and pieces, drained
• hot cooked rice or pasta

1. Place the chicken breast halves in the crock pot.
2. Combine the Italian dressing mix and water until smooth; pour over top of chicken.
3. Cover and cook on low for 3 hours.
4. Combine the cream cheese and soup until smooth and blended.
5. Stir in mushroom pieces.
6. Pour soup mixture over chicken.
7. Cook 1 hour more or until chicken is cooked through.
8. Serve over hot cooked rice or pasta.

chicken breasts, italian salad dressing, water, cream cheese, cream of chicken soup, mushroom stems, rice

Taken from www.food.com/recipe/crock-pot-creamy-italian-chicken-19859 (may not work)