Chicken Bog Casserole
A hearty and comforting one-pan casserole with chicken, smoked sausage, and creamy rice, perfect for family dinners or meal prep.
Ingredients
Main ingredients
- 2 cups cooked chicken Diced, for protein.
- 1 tablespoon butter For sautéing vegetables.
- 1 small onion Diced.
- 1 cup celery Diced.
- 1.5 cups long grain white rice Uncooked.
- 3 cups chicken broth For moisture.
- 1 can cream of chicken soup Creates creaminess.
- 2 cups shredded cheddar cheese 1.5 cups mixed in, remainder for topping.
- 1 tablespoon Montreal steak seasoning For flavor.
- 14 ounces smoked sausage Sliced.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease a 9x13 inch baking dish.
- In a skillet over medium heat, melt the butter until bubbly.
- Add diced onion, celery, and sliced sausage, cooking for 5-7 minutes, until softened and lightly browned.
- In a large bowl, mix the sautéed mixture with cooked chicken, uncooked rice, broth, cream of chicken soup, 1.5 cups of shredded cheese, Montreal steak seasoning, and additional sausage until well combined.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining cheese over the top.
- Cover with aluminum foil and bake for 60-70 minutes, until the rice is tender and liquid is mostly absorbed.
- Remove from the oven and let it rest, covered, for 10 minutes before serving.
- Optionally, place under the broiler for 2-3 minutes for a golden crust.
- Garnish with parsley if desired before serving.
Notes
For best results, ensure chicken is well-seasoned. Use leftover or rotisserie chicken for ease. Fully cover the casserole with foil during baking. For added flavor, consider diced jalapeños or pepper jack cheese. Let sit before serving for flavors to meld.