4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/3 c water
1 8-oz package of cream cheese, softened
1 can (10 3/4 oz) cream of chicken soup
1 can (4 oz) mushroom stems & pieces
Cooked rice or noodles
Prep time: 10 minutes
Cooking time: 20-30 minutes
Heat olive oil in a deep, preferably nonstick frying pan. (Hint: For extra flavor, use garlic-infused olive oil.) Saute chicken in the oil on medium to medium low heat until the outside is white and only a hint of pink remains inside as well.
Remove the chicken from the pan; drain oil & rinse pan. Mix water & Italian soup mix in a small bowl. Return chicken to the pan and pour the salad dressing mix over the chicken. Cover and simmer for about 10 minutes.
Mix the cream cheese & cream of chicken soup together in a mixing bowl. Pour the mixture over the chicken and cover again, leaving it on medium to medium low-heat. As it heats through the dressing and water mix will rise. Stir occasionally until everything is blended and the chicken is white all the way through. About 5 minutes before you serve, add the mushrooms and stir, then heat through.
Serve over rice/noodles.
I like a bit more spice than one envelope, so I'd say use a minimum of 1 1/2 Italian Dressing packets. Increase the water accordingly. I used a family size can of chicken soup, 2 packages of cream cheese and three envelopes of dressing mix on 8 breasts, however, it made a LOT of sauce - more than we needed. So adjust the spices to your taste.
The slow cooker variant:
Put chicken in the crockpot. Combine salad dressing & water, pour over chicken. Cook on low for 3 hours. Mix cream cheese and chicken soup. Stir in mushrooms. Pour over chicken and cook 1-3 hours longer or until chicken juices run clear.