Cream Cheese Chicken
1 lb boneless skinless chicken breast
1 envelope dry italian dressing mix
1/4 cup water
8 oz light cream cheese, softened
1 can cream of mushroom soup
4 oz jar sliced mushrooms
Place chicken in crock pot. Mix dressing mix with water, pour over chicken and cover. Cook on low for 3 hours. Mix together soup and cream cheese. Stir in mushrooms. Pour over chicken; cover. Cook on low another hour or until chicken juices are clear.
Stir sauce together til combined, then serve over pasta or rice.
Makes 4 servings.
Per Serving: 324 Calories; 15g Fat (46.0% calories from fat); 33g Protein; 7g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 1153mg Sodium. Exchanges: 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.