1 pound boneless, skinless chicken (about 4 breasts)
1 tablespoon butter
1 package (0.7 oz.) Italian dressing seasoning mix
1 package (8 oz.) cream cheese *
1 can (10 oz.) condensed cream mushroom soup*
1 can (8 oz.) sliced mushrooms, with juice
2 tablespoons dried onion flakes**
cooked rice or noodles
Cut chicken into bite-size chunks (partially freezing chicken will make it easier to cut-up). Melt butter in heavy saucepan, add chicken and begin to brown chicken. Add dressing mix, cover with a lid, reduce heat to low and cook (stirring occasionally) until chicken is no longer pink inside and chunks are browned.
Soften cream cheese, add condensed mushroom soup and stir until smooth. Add mushrooms and their liquid and dried onion. Pour sauce over chicken and gently stir. Heat until bubbly, stirring occasionally then simmer with a lid on, for 10-15 minutes, or until hot and bubbly. Be careful not to scorch dish. Serve chicken over cooked pasta or rice. Garnish with snipped fresh parsley.