4 boneless skinless chicken breast halves or cut up breast pieces
1 envelope Italian salad dressing mix
1/2 cup water
8 ounces cream cheese, softened
10.5 ounces condensed cream of chicken soup, undiluted
4 ounces mushrooms, drained
1/4 cup grated parmesan cheese, more for garnish
16 ounces fettuccine, cooked and drained

Place the chicken in the crockpot. Mix the salad dressing mix with the water and pour over the chicken. Cover and cook on low for about three hours (two hours for cut up pieces). In a mixing bowl, beat the cream cheese and soup until blended. Stir in the cheese and mushrooms and pour mixture over the chicken. Cook about one hour longer. Serve over the cooked fettuccine.