Italian Cream Cheese Chicken

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

1. Place the chicken in a 3-qt.
2. slow cooker.
3. Combine salad dressing mix and water; pour over chicken.
4. Cover and cook on low for 3 hours.
5. In a small mixing bowl, beat cream cheese and soup until blended.
6. Stir in mushrooms and pour over chicken.
7. Cook 1 hour longer or until chicken juices run clear.
8. Serve over pasta or rice.
9. Garnish with oregano if desired.

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

Taken from www.food.com/recipe/italian-cream-cheese-chicken-324381 (may not work)