Creamy Italian Chicken

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)

1 envelope Italian salad dressing mix

1/4 cup water

1 package (8 ounces) cream cheese, softened

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 can (4 ounces) mushroom stems and pieces, drained

Hot cooked pasta or rice

Minced fresh oregano, optional

Directions

In a 3-quart slow cooker, place the chicken. Mix the salad dressing mix with the water and pour over the chicken. Cook on low for 3 hours, covered. Remove the chicken from the equation. Allow it cool somewhat before shredding the meat with two forks. Return the slow cooker to its original position.

Cream the cream cheese and soup together in a small mixing dish until smooth. Add the mushrooms and mix well. Pour the sauce over the chicken. Cook for 1 hour more, covered, until chicken is tender. Serve with rice or spaghetti. Sprinkle with oregano if desired.