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Ingredients
5 Boneless skinless chicken thighs
1 Envelope Italian salad dressing mix
1/4 Cup water
1 (8 oz) Package cream cheese, softened
1 Can cream of chicken soup
1 Can mushroom stems and pieces, drained
Hot cooked rice or noodles
Instructions
Place the chicken in a crockpot. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles.