I shredded the chicken that is in the picture.
(This recipe is from the Quick Cooking 2000 cookbook.)
4 boneless skinless chicken breasts
1 envelope Italian salad dressing mix
1/4 c water
1 pkg (8 oz) cream cheese, softened (may use reduced-fat or neufchatel cheese)
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 can (4 oz) mushrooms, drained
hot cooked rice or noodles
Place the chicken in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hrs. In a small mixing bowl, beat the cream cheese and soup til blended. Stir in the mushrooms. Pour over chicken. Cook 1 hr longer or til chicken juices run clear. Serve over rice or noodles. Makes 4 servings.
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