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!

 
Chicken Bog is popular in South Carolina, especially the low country. Rice dishes in general are very prevalent in South Carolina. South Carolina was the largest producer of rice in the nation from the 1700s until the Civil War and it remains an important staple in southern kitchens.
This Creamy Chicken Bog recipe has a can of cream of chicken soup added for extra flavor and creaminess and it has double the sausage. Both smoked sausage and a pound of breakfast sausage.

  Chicken Bog varies quite a bit from one cook to the next, both in the method of cooking and the ingredients. I like to serve mine with lots of hot sauce to make it spicy. TABASCO Garlic Pepper Sauce is my favorite. It’s not as spicy as regular TABASCO and has wonderful flavor.
To make Creamy Chicken Bog, a whole chicken is simmered in water seasoned with salt, pepper, and celery until cooked through. Make sure the water stays at a simmer and doesn’t boil or your chicken will get tough and rubbery. The cooked chicken is shredded and the cooking liquid is saved to cook the rice.
You’ll cook the breakfast sausage in a large Dutch oven, add in the onion and the smoked sausage. Once the onion is soft, add 2 cups uncooked long-grain rice, 4...