Chicken And Sausage Jambalaya

• 1 deli-roasted whole chicken (or 3 cups cooked chopped chicken)
• 1 lb smoked sausage, cut into 1/4 inch slices
• 1 medium green bell pepper, chopped
• 1 small onion, chopped
• 2 (10 ounce) cans milder rotel (can substitute regular rotel for more spice)
• 1 (14 1/2 ounce) can low sodium chicken broth
• 1 cup water
• 1 teaspoon garlic powder
• 1 teaspoon cajun seasoning
• 2 cups uncooked long-grain rice

1. Remove chicken from bones; cut chicken into bite-sized pieces, and set aside.
2. Cook sausage in a dutch oven over medium heat, stirring occasionally, 5 minutes.
3. Add bell pepper and onion; cook, stirring occasionally, 3 minutes or until begetables are tender.
4. Stir in tomatoes and green chilles, broth, water, garlic powder, and cajun seasoning; bring to a boil, stirring occasionally.
5. Stir in chicken and rice.
6. Cover, reduce heat, and simmer 30 minutes or until rice is tender.

deli, sausage, green bell pepper, onion, milder, chicken broth, water, garlic, cajun seasoning, longgrain rice

Taken from www.food.com/recipe/chicken-and-sausage-jambalaya-70355 (may not work)