Chicken Jambalaya

• 1/2 c. bacon grease
• 1 lb. smoked sausage
• 2 cans chicken breast
• 2 cans cream of chicken soup
• 1 large onion, chopped
• 1 bell pepper, chopped
• 2 ribs celery
• 3 cloves garlic
• 2 c. chicken broth
• 1 bay leaf
• 1/2 tsp. thyme
• 1/2 tsp. allspice
• 1/2 c. minced parsley
• 1/2 tsp. poultry seasoning
• 5 c. cooked rice
• salt and pepper to taste

1. In a heavy Dutch oven, melt the bacon grease.
2. Add smoked sausage pieces, onion, bell pepper, celery and garlic.
3. Cook until vegetables wilt.
4. Add chicken broth, bay leaf, thyme, allspice, parsley, poultry seasoning, red pepper, salt and pepper to taste. Simmer the mixture for 30 minutes.
5. Add 2 cans of cream of chicken soup and cooked rice.
6. Toss mixture until rice is hot.
7. Add the 2 cans of chicken breast.
8. This can be placed on top of rice mixture or mixed into rice.
9. Cover and place in a 350u0b0 oven for 20 minutes or until liquid is absorbed.
10. Serves 10 to 12.

bacon grease, sausage, chicken breast, cream of chicken soup, onion, bell pepper, celery, garlic, chicken broth, bay leaf, thyme, allspice, parsley, poultry seasoning, rice, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=292367 (may not work)