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At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.

Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.


Brunch Bake with Artichokes, Chicken and Roasted Red Peppers

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Brunch Bake with Artichokes, Chicken and Roasted Red Peppers

Brunch Bake with Artichokes, Chicken and Roasted Red Peppers
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PREP TIME: 10min COOK TIME: 45min
Serves 8

Prep/Cook
PREP TIME: 10min COOK TIME: 45min
Serves
Serves 8

  • 255
    Calories
  • 21g
    Protein
  • 531mg
    Sodium
  • 7g
    Sat. Fat
  • 2.5g
    Sugar
  • Expand

Ingredients Ingredients

Ingredients

1 cup milk

1/2 cupheavy cream

5 eggs

1 tsp.salt

1/2 tsp.black pepper

4 cupsItalian bread, 1-inch cubes

2 cupsshredded Italian cheese blend, divided

1 tbsp.oil

1/2 cuponion, chopped

1 clovegarlic, minced

4 cupsbaby spinach

1 jarroasted red peppers, drained and chopped

1/2 cupartichoke hearts, chopped


Step 1

Step 1

Heat

Preheat oven to 375°F. Grease a 9 x 13-inch baking dish with nonstick cooking spray. Whisk milk with cream, eggs, salt and pepper. Stir in bread and 1 cup cheese; set aside. Heat the oil in a nonstick skillet set over medium-high heat. Add onion and garlic. Cook for 1 minute or until softened. Add spinach, cook until wilted. Add roasted red peppers, cooked and shredded chicken, and artichoke hearts; heat through.

tip TIP

TIP: Sprinkle flax seeds or chia seeds over the casserole just before baking as an easy way to add these superfoods to your diet. Prepare this dish ahead of time and hold in the fridge for up to 24 hours before baking. Chicken must be cooked and shredded Note: Recipe Inspired by Robin, Perdue Community Member.

Step 1
Step 2

Step 2

Step 2

Bake

Remove from heat and toss with bread mixture; pour into the prepared baking dish. Bake, covered with foil, for 30 minutes or until almost set. Remove foil and sprinkle with remaining cheese. Bake for an additional 15 minutes or until melted and golden.

Step 3

Step 3

Serve

Let stand for 5 minutes before serving.

Step 3
Ta Da Ta Da

Brunch Bake with Artichokes, Chicken and Roasted Red Peppers

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Rated NaN/5 based on 0 customer reviews
Mouth-watering goodness. Serves 8 https://www.perdue.com/recipeimages/brunch_bake_artichokes_peppers_thumbnail.jpg https://www.perdue.com/recipeimages/brunch_bake_artichokes_peppers_thumbnail.jpg

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