4 boneless skinless chicken breast halves
1/3 cup + a bit more Italian salad dressing
1/3 cup water
8-oz cream cheese, softened
1 can cream of chicken soup
1 4-oz can mushroom stems and pieces, drained
Hot cooked rice or noodles
Place chicken in slow cooker. Combine salad dressing and water and pour over the chicken. Cover and cook on low heat for 3 hours. Later, in a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook one hour longer or until juices run clear. Serve over rice or noodles.