4-6 boneless skinless chicken breasts, cut into pieces
2 cans cream of chicken soup
¾ cup milk
¾ cup Italian bread crumbs
2 cups Monterey Jack cheese
*Mix soup, milk, bread crumbs, and cheese together. Place chicken pieces in freezer bag. Pour soup mixture over chicken in bag. When ready to eat, thaw and place in crockpot on low for six to eight hours. Stir often so cheese doesn’t stick to bottom. Serve over rice or noodles.
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