Ingredients
4 boneless skinless chicken breast halves (6 ounces each) 1 envelope Italian salad dressing mix1/4 cup water1 package (8 ounces) cream cheese, softened1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (4 ounces) mushroom stems and pieces, drainedHot cooked pasta or riceMinced fresh oregano, optional
Preparation
Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Remove chicken. Cool slightly; shred meat with two forks. Return to slow cooker.
In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cover and cook until chicken is tender, 1 hour longer. Serve with pasta or rice. If desired, sprinkle with oregano.
