Creamy Italian Chicken

By Beth Anderson on January 5, 2018 at 9:52am

Cooking with Mary
January 3, 2018

4 Boneless, skinless Chicken Breast halves, 4 ounce each
1 envelope Italian Salad Dressing mix
1/4 cup Water
1 8oz package Cream Cheese, softened
1 can (10 3/4 oz) Cream of Chicken Soup, undiluted
1 can (4 oz) Mushrooms and Stems, drained
Hot cooked pasta or rice

Place chicken in 3 Qt. slow cooker. Mix salad dressing mix and water and pour over chicken and cook for 3 hours.
In a small bowl, beat cream cheese and soup until well blended. Add mushrooms and pour over chicken. Cook 1 hour or until meat thermometer reads 170 degrees.
Serve over rice or pasta. Garnish with oregano if desired.