4 boneless, skinless chicken breast halves (or chicken breast tenderloins....adjust amount for the number of people you are cooking for)
1 envelope dry Italian salad dressing mix
1/4 cup water
8 0z pkg cream cheese softened
1 can Cream of Chicken soup (Cream of Mushroom is good too)
4 oz can mushroom pieces drained (optional)
Place chicken in slow cooker. Combine salad dressing mix and water, pour over chicken. Cover and cook on low for 3 hours. Combine cheese and soup until blended. Stir in mushrooms, pour over chicken. Cover and cook on low 1 hour or until chicken juices run clear. Serve over noodles or rice.
This has become one of my favorites. It is easy, and VERY tasty! I often double it for company, or for left overs the next day. If you are running behind, you can cook the chicken in the skillet. Do not let it brown if you want the "white" look, just cook it at 250 degrees or so. I use fettuccine noodles and mix them right in after they are cooked, then serve it all mixed together.
Grma Susie
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This is a favorite dish amongst the crew at my house. Today, I had one cup of it left, but normally the crock pot is scraped clean!! I generally chunk of the chicken breasts rather than leave them whole. Thanks Susie!
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