4-5 boneless skinless chicken breasts, cut into pieces
2 cans cream of chicken soup
3/4 c. milk
2 c. Monterey Jack cheese
3/4 c. Italian bread crumbs
Blend the soup, milk and cheese together. Add chicken pieces. Pour into a gallon sized freezer bag. Attach a baggie with the breadcrumbs. (I just staple the baggie to the top of the gallon bag). Freezer flat.
Slow Cooker cooking instructions:
Thaw. Dump everything (except bread crumbs) into a slow cooker. Cook on LOW for 6 hours. Stir every few hours to prevent cheese from sticking to the bottom of the pot. Last half hour of cooking sprinkle the top with a layer of bread crumbs.
Serve over rice or mashed potatoes.
Thaw. Pour into a 9×13 glass pan. Bake covered with foil at 350 for 1 1/2 hours or until chicken is no longer pink. Serve over rice or mashed potatoes.