Creamy Italian Chicken

4 boneless chicken breast halves 
1 envelope Italian salad dressing mix 
1/4 cup water 
1 (8 ounce) package cream cheese, softened 
1 (10 3/4 ounce) can cream of chicken soup, undiluted 
1 (4 ounce) can mushroom stems and pieces, drained 
hot cooked rice or noodles 

Place the chicken in a slow cooker.  Combine salad dressing mix and water; pour over chicken.   Cover and cook on low for 3 hours. 

In a small mixing bowl, beat cream cheese and soup until blended.  Stir in mushrooms.  Pour over chicken.  Cook for 1 hour longer or until chicken juices run clear.  Serve over rice or noodles.