4 boneless skinless chicken breast halves (6 ounces each)
1 (12 ounce) can mushroom gravy
1 cup milk
1 (8 ounce) can mushroom stems and pieces, drained
1 (1 1/4 ounce) envelope Italian salad dressing mix
1 (8 ounce) package cream cheese, cubed
Directions:
1 In crock pot, combine the chicken, gravy, milk, mushrooms and dressing.
2 Cover and cook on low for 4 to 4-1/2 hours or until chicken juices run clear.
3 Stir in cream cheese.
4 Cover and cook 15 minutes longer or until cheese is melted.
