4 to 6 chicken breasts
8 oz. cream cheese
2 cans cream of mushroom soup
1 envelope Italian salad dressing mix
½ c. water
8 oz. sliced mushrooms (optional)
Combine all ingredients in a slow cooker. Cook on High for 3-4 hours, stirring occasionally. Serve over rice or noodles.
Yield: 6 to 8 servings.
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