Grilled Chicken Taco Bar
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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.
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.
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In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 18g||28%|
|Saturated Fat 6g||30%|
|Total Carbs 38g||13%|
|Dietary Fiber 3g||12%|
|Vitamin A 240%|
|Vitamin C 8%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 can Mixed Vegetables, drained
1 can Cream of Chicken Soup
1 tsp. Chicken Bouillon Paste
1/2 tsp. Thyme, Dried
1/2 tsp. Parsley, Dried
1 tube Refrigerated Crescent Rolls
Cooking Tools Needed: 2 Mountain Pie Irons
Combine the mixed vegetables, cream of chicken soup and the chicken bouillon paste. Stir in the dried thyme and dried parsley. Mix well to combine.
Spray the two Mountain Pie Irons well with cooking spray. Roll out the crescent dough and separate into 4 squares, 2 triangles each. Gently press 2 of the squares into the bottom half of each pie iron. Divide the vegetable mixture between each pie iron. Layer the chicken on top of the vegetable mixture. Top the chicken with the remaining 2 crescent dough squares, pressing the dough to seal well. Trim the excess dough from around the outside of the mountain pie iron.
Shut the pie iron and place it near the coals of your campfire. Cook for about 4 to 6 minutes on each side. Check every 2 minutes to see how fast your crescent rolls are toasting. The pot pie is done when your filling is hot and the crescent dough is golden brown.
Once your pot pie is cooked, unlatch your pie iron and slide onto a plate. Let cool slightly before serving.
Campfire Chicken Pot PieAdd Your Comment