Creamy Italian Chicken

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Creamy Italian Chicken

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4 boneless skinless chicken breast halves

1 envelope dry Italian salad dressing mix

1/4 cup water

8 oz. cream cheese, softened

1 can cream of chicken soup, undiluted

4 oz. can mushroom stems and pieces, drained

Hot cooked rice or pasta



Place the chicken breast halves in a crock pot. Combine the Italian

dressing mix and water; mix until smooth, and pour over top of

chicken. Cover and cook on low for 3 hours. Combine the cream cheese

and soup until smooth and blended. Stir in mushroom pieces. Pour soup

mixture over chicken. Cook 1 hour more or until chicken is cooked

through. Serve over hot cooked rice or pasta.

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