Creamy Italian Chicken

4 boneless skinless chicken breast halves

1 envelope Italian salad dressing mix

¼ c water

1 pkg (8 oz) cream cheese, softened

1 can cream of chicken soup, undiluted

1 can (4 oz) mushroom stems and pieces, drained (I use fresh sliced mushrooms)

Hot cooked rice or noodles

Place chicken in slow cooker.  Combine salad dressing mix and water; pour over chicken.  Cover and cook on low heat 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 with rice or noodles.