4 boneless, skinless chicken breasts
1 cup water
1 package dry Italian salad dressing mix
1 can reduced-fat, reduced-sodium cream of mushroom soup
1 package (8 ounces) reduced-fat cream cheese, softened
1 can (4 ounces) sliced mushrooms, drained
2 cups cooked brown rice
Directions:
1. Place chicken breasts in large slow cooker. Mix together water and dressing mix and pour evenly over chicken. Place lid securely on slow cooker and cook 3 hours on low.
2. Combine soup and cream cheese in a small bowl until well blended. Spread over chicken and sprinkle with mushrooms. Replace lid and cook an additional 1 hour.
3. Stir to blend sauce and serve over rice.
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