2 pounds boneless chicken breasts, cut into strips,
1 tbsp olive oil
1 package (1 oz) Italian salad dressing mix
2 cups sliced mushroom,
1 cup chopped onion,
1 can (10.75 oz) condensed low-fat cream of chicken soup,
1 package (8 oz) cream cheese,
cooked rice or pasta
Toss chicken with olive oil, sprinkle with Italian salad dressing mix. Add mushrooms, onions and broccoli. Stir in soup, cream cheese. Cook on low for 6 hours.
Serve with rice or pasta.