8 boneless, skinless chicken breast ( I cut them up into bite size pieces)
1 pkg. dry Italian salad dressing mix
1/4 cup water
8 oz. pkg. cream cheese, softened
10 3/4 oz. can cream of chicken soup
4 oz. can mushrooms, drained
1. Place chicken in greased crock pot.
2. Combine salad dressing and water. Pour over chicken.
3. Cover. Cook on low 4-5 hours.
4. In saucepan, combine cream cheese and soup. Heat slightly to melt cream cheese. Stir in mushrooms. Pour over chicken.
5. Cover. Cook 1 additional hour on low.
6. Serve over noodles or rice.
No comments:
Post a Comment