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4-6 boneless chicken breast-halves (could be frozen or thawed)1/4 cup water
1 packet Italian Dressing Mix
3/4 bar cream cheese (about 6 oz), softened
1 can cream of mushroom soup
1 can mushrooms, drained
Spray crock pot with non-stick spray. Put chicken in. Dissolve packet of dressing mix in water and pour it over the chicken. Cover and cook on low 4 hours (if frozen, 6 hours). Don't overcook, as chicken will be dry. After chicken has cooked, lift it out of pot and shred a bit. Strain liquid from crock pot into separate container. In small saucepan, melt together cream cheese, soup, and mushrooms. Add 1/4-1/2 cup strained liquid from pot (to desired sauciness). Pour sauce over shredded chicken. Return chicken to crock pot or put in small casserole dish sprayed with non-stick spray and heat/bake 'til bubbly and ready to serve. Serve over rice, potatoes or noodles.
