4 boneless skinless chicken breasts (4 oz. each)1 packet (0.7 oz.) Italian salad dressing mix 1/4 C. water 1 pkg. (8 oz.) fat-free cream cheese 1 can (10.75 oz.) 98% fat-free condensed cream of chicken soup 1 can (7 oz.) mushroom stems and pieces, drained 2 C. hot cooked spaghetti 1/2 tsp. dried parsley
Place chicken in a slow cooker. In a small bowl, combine salad dressing mix and water. Pour over chicken. Cook on low 3 hours. In a medium mixing bowl, soften cream cheese with an electric mixer. Blend in soup. Stir in mushrooms. Pour mixture over chicken, stirring to combine with juices. Cook 1 hour. Serve over spaghetti. Garnish with parsley.