Italian Chicken

This week I did a luncheon for the Cox staff for Authorfest.  I have done their luncheons for years and I love this school and staff!  This is the second time I have served Italian Chicken, a recipe from my dear friend Karen Rose.  Each time I've had several requests for the recipe.  

"Italian Chicken"

In a crock pot dump:

1  5lb. bag of frozen chicken tenderloins (skinless, boneless)

1  16oz. bottle Fat Free Italian Dressing

1  15oz. can Italian Stewed Tomatoes 
(with juice)

1  4oz. can sliced mushrooms 
(with juice)

1 envelope Lipton Onion Soup Mix

Cook on Hight for 4-5 hours or Low for 6-8 hours.

Serve over white rice.

Enjoy!