4 boneless skinless chicken breast halves
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
4 ounces mushrooms, sliced
Hot cooked pasta
Fresh basil leaves, optional
Place the chicken in a crock pot. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours.
In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until a meat thermometer reaches 170°. Serve with pasta. Garnish with basil if desired.
