Italian Chicken With Mushrooms
4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
1 (8-ounce) package cream cheese
1 (10 1/2-ounce) can of cream of chicken soup
1 (8-ounce) jar mushrooms stems and pieces, drained
Place chicken in a greased 3 1/2 to 5-quart slow cooker. Combine salad
dressing mix and 1/4 cup water; pour over chicken. Cover and cook on high for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook 2 hours longer on high.
Serve over hot noodles.