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4 boneless chicken breast halves
1 envelope Italian salad dressing mix
1/2 cup water
8 ounces cream cheese, softened
1 can condensed cream of chicken soup, undiluted
1 (4 ounce) can mushroom stems and pieces, drained
Place chicken in bottom of crock pot.
Combine salad dressing mix and water; pour over chicken. 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. Cook one hour longer, or until chicken juices
run clear.
Serve over rice or pasta.
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