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
Keyword one pot
Prep Time 1hour5minutes
Cook Time 55minutes
Total Time 2hours
1(4 to 5-pound)whole chicken
1celery rib, cut into 2-inch pieces
1poundhot ground breakfast sausage
1(14-ounce) packagesmoked sausage, sliced
1cancondensed cream of chicken soup,undiluted
1chicken bouillon cube
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.
This recipe originally appeared on spicysouthernkitchen.com