Creamy Italian Chicken (Crockpot)

4 boneless skinless chicken breast halves
½ cup Italian salad dressing
1 package (8 oz) cream cheese softened
1 can (10 ¾ oz) condensed cream of chicken soup
1 can (4oz) mushroom stems and pieces, drained (OPTIONAL)
Hot cooked rice or noodles
Place chicken in the Crockpot and cover with dressing. Cover and cook on low for 3 hours.
In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour
over chicken and cook 1 hour longer or until chicken juices run clear. Serve over rice or
noodles.
Delicious!
Kari 1999