Cooking Directions

• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and kielbasa in 2 batches and cook until they're well browned, stirring often. Remove the chicken and kielbasa from the skillet and set aside.
• Add the remaining oil and heat over medium heat. Add the onion, green pepper and celery and cook until they're tender.
• Stir the soup, water, hot sauce and filé powder in the skillet. Return the chicken and kielbasa to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Serve over the rice.

Ingredients

• 2 tablespoons olive oil
• 0.5 pound skinless, boneless chicken breast halves (2 breast halves), cut into 1-inch pieces
• 1 package (13-14 ounces) turkey kielbasa, cut into 1-inch pieces
• 1 large onion, finely chopped (about 1 cup)
• 1.333 cups large green or red bell pepper, diced
• 2 stalks celery, diced (about 1 cup)
• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
• 1 cup Swanson® Chicken Broth or Stock
• 2 teaspoons hot pepper sauce
• 1 teaspoon gumbo file powder
• 2 cups long grain white rice, cooked according to package directions (about 6 cups)