Cheesy Italian Chicken

This is another recipe I got from the "Girlfriends on the Go!: A busy mom's guide to make-ahead meals" by Suzie Roberts. It was so good and extra easy since it used the crock pot! I know we'll be making this again for sure! I only used 4 chicken breasts and next time I think I'll go ahead and use 6 for the full recipe because there seemed to be a little excess sauce- but it was still good! Again, this recipe is enough for a larger family, so if you don't want a ton of leftovers, it might be best to half the recipe- especially since you serve it with rice or pasta and can add a vegetable.

Cheesy Italian Chicken

4-6 boneless, skinless chicken breasts, cut in pieces

2 cans cream of chicken soup
3/4 cup milk
3/4 cup Italian bread crumbs (I'm not sure why they had these in except for the flavor. You could probably substitute a packet of Italian dressing mix and have it turn out just as well)
2 cups Monterey Jack cheese (or whatever cheese you have on hand- any kind should work well)

Mix soup, milk, bread crumbs, and cheese together. Add chicken pieces. Cook in slow cooker on low for 6-8 hours. Stir often so cheese doesn't stick to the bottom (I didn't do this, and I didn't have a problem). Serve over rice or noodles.

If you want to freeze this recipe, place the chicken pieces in a freezer bag. Mix all other ingredients together and pour over chicken in the bag. Don't forget to label your bag with the instructions on how to cook it and don't forget to thaw it before putting it into the slow cooker or it will take a lot longer!