Fluffy Quiche with Chicken
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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.
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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.
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PREP TIME: 5min COOK TIME: 30min
|Serving Per Recipe: 8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||31%|
|Saturated Fat 8g||40%|
|Total Carbs 43g||14%|
|Dietary Fiber 3g||12%|
|Vitamin A 70%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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2 1/2 cupschicken stock
3 tbsp.olive oil
2 cupscelery, chopped
1 cuponions, chopped
1 cupcarrots, diced
4 clovesgarlic, minced
1/2 cuphot sauce
12 oz.macaroni, cooked
1 cupblue cheese
1/2 cupsour cream
Preheat oven to 375°F. Spray a casserole or baking dish with cooking spray. In a large pot or Dutch oven, heat the olive oil and butter over medium high heat. Add the celery and cook for 2 to 3 minutes until slightly softened. Add the onions, carrots and garlic. Cook an additional 2 to 3 minutes. Whisk flour into the vegetable mixture. Cook about 1 minute to remove the raw flour taste. Whisk in chicken stock and red-hot sauce. Continue whisking until sauce comes to a boil and has thickened like a gravy (if sauce is too thick, add a little more chicken stock).
TIP: You can substitute 2 tablespoons of olive oil for the 2 tablespoons of butter.
Remove Dutch oven from heat. Add in cooked macaroni, blue cheese and sour cream. Toss to coat. Fold in chicken strips. Transfer chicken and macaroni to a prepared baking dish. Bake in a preheated oven for 20 minutes until bubbly and golden on top. Let casserole rest for 10 minutes before serving.
Let casserole rest for 10 minutes before serving.
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