4 chicken breasts, frozen
1 pkg Zesty Italian Salad Dressing MIX
½-3/4 stick butter
8 oz cream cheese
1 can cream of mushroom soup
6-8 fresh sliced mushrooms (adjust amount to preferences)
Put chicken straight into crock pot while frozen. (Or cook it beforehand). When cooked through (maybe 1-2 hours), trim off fat, then shred. Put back in crockpot and add butter and Italian salad mix. Cook for another 2 hours or so. Then add cream cheese, soup and musrooms. Mix well. Cook on low for another hour. Pour over rice or noodles, or eat as a sandwich.