4 boneless chicken breasts
1 envelope Good Seasons Italian salad dressing mix
1/2 cup water
8 ounces cream cheese
1 can cream of chicken soup
4 oz can mushrooms -- drained

Place chicken in a crockpot. Combine dressing mix with 1/2 cup water. Pour over chicken. Cook on low 3 hours.

In a bowl, mix together soup and cream cheese. Stir in mushrooms. Stir in into chicken and cook 1 more hour or until chicken is done. Serve over egg noodles, rice or with mashed potatoes.

Stacy's Notes - Made this August 2005. I used 2 boneless skinless breasts (frozen), and halved everything else. I didn't have quite a half envelope of dry dressing mix (had used most of it in another recipe), so I squirted some bottled Wishbone FF Italian dressing on top of the breasts. I cooked this in my regular crock-pot for about 3 hours or so, till the chicken was done, then added the soup/cream cheese mixture. Served this over linguine. It needed a little something, maybe more seasoning. Next time, try adding some dry Italian seasoning or maybe some garlic or something. Pretty good, like an easy chicken fettucine.

More Notes - made again October 2006. Used 3 breasts this time (having company), and the full amount of everything else. I mixed the one envelope of Good Seasons to 1/2 cup water as recipe states, but next time, consider using a little less water (since I put my breasts in frozen, there was some water from them, I think). I seasoned the breasts with garlic powder, onion powder, Italian seasoning, oregano, dash red pepper (and when I added the soup mixture, a bunch of freshly ground black pepper). Need to mix the soup and cream cheese with my hand mixer, then stir in mushrooms. We love mushrooms, so next time maybe add two cans. Really good!