Slow cook mozzarella chicken

This recipe is for those days when you have a million things to do and want a delicious dinner in a couple of hours with minimal work.  You can make this with chicken or pork chops, and it's equally yummy.  I'll tell you the slight difference in instructions at the end.  The recipe calls for 4 boneless, skinless chicken breasts, but I love leftovers, so I get a 13X9 glass baking dish and fill it up.  It's great to serve 6 or 8 people this way.  First I'll tell you the recipe and then we'll tweak it to make it work in the real world.

4 boneless, skinless chicken breasts
1/2 pound mozzarella cheese
1 can Cream of Chicken Soup
1 16 oz tub Sour Cream
1 Tbsp dried onion
1/2 soup can Milk
1 Cup Ritz or saltine crackers
1/2 stick butter, melted

Okay, since we're making enough for a larger group or for left overs, place the chicken in the bottom of a 13X9 glass baking dish side by side.  The chicken can be frozen or thawed, it doesn't matter.  The chicken can be touching each other.  Since there's more than 4 chicken breasts, we need more cheese, about 1 lb.  I cut pretty thick slices of cheese, about 1/4 inch thick, and place a slice of cheese on top of each chicken breast.

In a separate bowl, mix cream of chicken soup, sour cream, dried onion, and the milk.  Pour sauce over the chicken and cheese and spread out to cover.  In a small bowl, crush the crackers and combine with the melted butter.  Sprinkle this mixture over the chicken, cheese & soup mixture.

Do not cover.  Bake 275 degrees for 2 1/2 hours.  You can serve with rice or noodles.

If you would rather make this with pork chops, trim fat before placing them in the dish.  Pork cooks faster, so check it at 2 hours.  If you are watching carbs, you can delete the cracker/butter topping.  It's still very good without it.