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Creamy Chicken Bog
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5 from 2 votes

Creamy Chicken Bog

Creamy Chicken Bog is easy, inexpensive southern comfort food. It's a simple combination of rice, chicken, and sausage and it is pure perfection. Serve with a side of cornbread or some homemade biscuits for a fill-your-belly southern meal!
Course Main Dish
Cuisine Southern
Keyword one pot
Prep Time 1 hour 5 minutes
Cook Time 55 minutes
Total Time 2 hours
Servings 8 servings
Calories 541kcal


  • 1 (4 to 5-pound) whole chicken
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 celery rib, cut into 2-inch pieces
  • 1 pound hot ground breakfast sausage
  • 1 medium onion, diced
  • 1 (14-ounce) package smoked sausage, sliced
  • 2 cups uncooked rice
  • 1 can condensed cream of chicken soup, undiluted
  • 4 cups cooking liquid
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • 1 chicken bouillon cube
  • 1 bay leaf


  • Place chicken in a large Dutch oven. Cover with water and add salt, pepper, and celery.
  • Bring to a boil, reduce heat to a simmer. Simmer for 50 minutes.
  • Remove chicken and place on a cutting board. Let cool.
    Pour liquid through a fine-meshed sieve and set aside.
  • Lightly grease the now empty Dutch oven. Add the breakfast sausage and cook, breaking it apart as it cooks. When it is about halfway cooked, add onion and smoked sausage.
  • Continue to cook until onion is soft and sausage is cooked through.
  • Add the rice, soup, 4 cups cooking liquid, black pepper, garlic powder, Italian seasoning, chicken bouillon cube, and bay leaf.
  • Shred chicken and add it to the Dutch oven. Stir everything together. Place lid on top and cook in a 350 degree oven for 55 to 60 minutes.


Calories: 541kcal