Chicken Breast - 3~4 breasts
Cream of Chicken soup - 2 cans
McCormick Chicken Gravy - 1 pack
White Rice - ~2 cups uncooked.
Crescent Rolls - one pack
Bacon - 5-6 slices or half a pack
Onion - 1 small
Flour - 2 tablespoon
Chicken Broth - ~2cups
Green beans (drained) - 3 cans
Parsley - 1 tablespoon
Chicken seasoning - 2 tablespoons
Garlic Powder -2 tablespoons
Onion Powder -2 tablespoons
Paprika - 2 tablespoons
Black Pepper - 1 teaspoon
Tony Chachere's Creole Seasoning No Salt Seasoning - 1 tablespoons.
Season chicken breast with onion powder, garlic, paprika, and Chicken seasoning.
Spread the 1 can of the cream of chicken soup on the bottom of a Crockpot. Sprinkle half the gravy packet on top of the cream of chicken soup.
Add the seasoned chicken and the top with the second can of cream of chicken soup and the rest of the gravy packet.
Cook on high for 4 hours.
Cook rice according to instructions.
Bake Crescent rolls according to instructions.
Chop bacon into bits and add to a pan on the stove. Once brown chop onion and add to the pan.
Once onion is cooked, add 2 tablespoons of flour. Deglaze the pan with a splash of chicken broth and mix well.
Add Garlic powder, onion powder, paprika, black pepper, and rest of the chicken broth to the pan and mix well.
Add 3 cans of drained green beans and Tony's seasoning. Simmer until cooked.
In the crockpot, add parsley and pepper to taste. Shred the chicken, stir well and serve.