Creamy Italian Chicken

• 4 boneless skinless chicken breast halves (6 ounces each)
• 1 envelope Italian salad dressing mix
• 1/4 cup water
• 1 package (8 ounces) cream cheese, softened
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (4 ounces) mushroom stems and pieces, drained
• Hot cooked pasta or rice
• Minced fresh oregano, optional

1. Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker.
2. In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.

chicken breast halves, italian salad dressing, water, cream cheese, condensed cream, mushroom stems, pasta, fresh oregano

Taken from www.tasteofhome.com/recipes/creamy-italian-chicken/ (may not work)