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!
Servings 8 servings
- 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.