Creamy Italian Chicken

Good recipe. Very easy and tasty. If you like strong seasoning, you may want to go with two packages of Italian dressing and maybe avoid the generic (they always seem a bit weaker when I use 'em in recipes, but they are SO much cheaper!).

We did the initial cook at 5 hours, I have no idea if you could leave it for 7 or 8, but I see no reason that you couldn't. I would recommend maybe an extra 2 - 4 tablespoons of water if you decide to work it that way. If your chicken is frozen, you might not need to do that as the melting ice will add to the overall water content.

Creamy Italian Chicken

4 Chicken Breasts (See the * below)
1 package of Italian seasoning**
1/4 cup water
1 package of reduced fat cream cheese
1 can cream of chicken soup
1 4 oz can of mushrooms (drained)

Directions:

1. Put the chicken breasts into the slow cooker.
2. Mix the Italian dressing seasoning and water together and pour over chicken.
3. Cook on low for 3 hours (you could go for longer if you need to.)
4. Mix cream cheese and soup together and stir in mushrooms. Pour over chicken.
5. Cook on low for 1 more hour.*
6. Serve over rice or noodles.

* We shredded the chicken into the mix after the final hour. The chicken goes farther and really, you could probably get away with 2 or 3 chicken breasts. Makes it a bit cheaper.

** I assumed it meant a package of Italian dressing. It could be the mysterious measurement "package" such as is used for yeast, but I went with Italian dressing mix.