4 boneless, skinless chicken breasts
1 envelope Italian salad dressing mix
1/4 cup water
1 package (8 oz.) cream cheese, softened (sometimes I substitute some sour cream for the cream cheese)
1 can (10 3/4 oz.) cream of chicken soup, condensed
1 can (4 oz.) mushroom stems and pieces, drained (optional)
Place chicken in greased 5 quart slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on high heat 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 2 hours longer on high heat, or until chicken juices run clear. Serve over rice.
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