SUBMITTED BY Rick Thompson
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 a crock pot. Combine the Italian
dressing mix and water; mix until smooth, and pour over top of
chicken. Cover and 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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