Recipe: Southern Chicken Bog

SOUTHERN CHICKEN BOG

1 broiler-fryer chicken, cooked, skinned, boned and broken into small pieces
3 tablespoons butter-flavored margarine
1 cup chopped onion
2 cups long-grain rice, uncooked
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon pepper
5 cups chicken broth, warm
1 pound turkey smoked sausage, cut in 1/2-inch slices

In Dutch oven or heavy saucepan, place margarine and melt over medium-high heat. Add onion and saute about 5 minutes. Add rice and celery, stirring until rice is light brown, about 6 minutes. Sprinkle with salt and pepper. Add chicken broth and sausage and bring to a boil. Cover, reduce heat to low and cook until rice is done, about 30 minutes (do not remove cover during cooking time). Slowly stir in warm chicken, cover and turn off heat, letting Bog sit for about 5 minutes. Serve in bowls from pot or place Bog in chafing dish and invite guests to serve themselves.*

* Note: Bog can be made ahead, refrigerated and reheated in microwave.

Makes 8 Servings
Source: National Chicken Council