6 boneless, skinless chicken breast
1 envelope Dry Italian salad dressing mix
1/4 cup water
1 (8 oz) cream cheese, softened
1 can of mushroom soup
1 can of mushrooms, drained
Place chicken in a crock pot. Mix dressing mix and water, pour over top of chicken. Cover and cook for 3 hours on low. Mix cream cheese, soup and mushrooms in a bowl. Pour over chicken. Cook for an additional 1 hour on low. Serve over rice or noodles.
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