Prep: 2 hours (including baking time)
4 boneless, skinless chicken breast halves
1 envelope dry Italian salad dressing mix
1/2 cup water (decrease to 1/4 cup if using slow cooker)
8 oz. pkg. cream cheese, softened
10 3/4 oz. can cream of mushroom soup (may substitute cream of chicken or celery instead)
4 oz. can mushrooms, drained (optional)
Preheat oven to 325 degrees. Place chicken in shallow baking pan. Combine all other ingredients blend together. Pour over chicken. Bake, uncovered, 1.5 hours.
(In slow cooker) Place chicken in slow cooker. Combine salad dressing and water. Pour over chicken. Cover and cook on low 3 hours. Beat cream cheese and soup in a bowl until blended. Stir in mushrooms, then pour over chicken. Cover and cook on low 1 additional hour, or until chicken is tender, but not dry.
Serve over cooked egg noodles.