Ingredients:
•6 boneless skinless chicken breast halves
•1 envelope Italian salad dressing mix
•1 package (8 oz) cream cheese, softened to room temp
•1 large can condensed cream of chicken soup, undiluted
•1 can (4 oz) mushroom stems and pieces, drained *I use fresh instead*
•Hot cooked rice or noodles
Preparation:
Place the chicken breast halves in a slow cooker. Combine soup, salad dressing mix and cream cheese; pour over chicken. Cover and cook on LOW for 5 hours or until chicken can be shredded with a fork. Stir in mushrooms. Serve over rice or hot cooked noodles.
*Served with candied carrots, honey-lime fruit salad and Parmesan-garlic rolls.
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