Place chicken breasts in crockpot. In a large mixing bowl, stir together the cream of chicken soup, sour cream, onion, cheese, garlic salt, and pepper. Add the sliced squash and fold into the sauce, making sure all of the squash is covered. Place the squash on top of the chicken and pour the remaining sauce over it. Sprinkle the bread crumbs evenly over the top of everything. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Serve it over rice with okra and carrots.
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