Week 3- Meal #5 Crockpot Chicken and Squash

Although most of the recipes I make don't have cheese or dairy rest assured I am a cheese lover.  The problem is that the just turned 3 year old has a milk protein allergy and cannot have anything with milk.  It is pretty impossible to eat around cheese the way I just pick the chicken out of my meals and Matt picks around the tofu so we just have to leave it out.  You have no idea how much I am hoping he outgrows this allergy but after recently giving him the wrong milk we have most definitely confirmed he has not outgrown it yet.  Hellloooooo exorcist in the form of a toddler.  Enough said.  Why am I talking about such nastiness when this is so delicious?  Don't be turned off because this is really good and you pretty much forget that it even has vegetables.  Picky eater approved!  I think this is best just spooned over plain white rice. 

2 pounds yellow squash, sliced  (NOTE: You can buy a big pre-sliced bag at Walmart for $2.50)

1 large onion, chopped (NOTE:  Or use 1 cup frozen onion seasoning blend mix)

1 teaspoon salt 

1/2 teaspoon pepper

1 (14.5-oz.) can diced tomatoes 

3 medium sized chicken breasts, drained

1 (10 3/4-oz.) can cream of chicken soup

1 (8-oz.) container sour cream 

1/3 cup chopped fresh basil (mine is about dead now so 2tsp of dried will have to work)

2 garlic cloves, minced

2 cups breadcrumbs

2 cups (8 oz.) shredded sharp Cheddar cheese 

1/3 cup (1 1/2 oz.) shredded Parmesan cheese 

Preparation 
1.   Mix the squash, onions and salt/pepper.  It is alright if it is still frozen. 
2.  Stir together tomatoes, chicken, and next 4 ingredients in the crockpot.
3.  Layer one-third each soup mixture, squash, breadcrumbs, and Cheddar cheese in a lightly greased 6-qt. slow cooker. Repeat layers twice. Top with Parmesan cheese.
4. Cover and cook on HIGH 4 hours or until bubbly and edges are golden. Uncover and cook on HIGH 30 minutes more. Let stand 10 minutes before serving.

Preparation: 5 minutes
Cook Time: 4.5 hours