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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.

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Chicken and Sausage Casserole

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In The Fresh Meat Case

PERDUE® Fresh Chicken Thighs

Chicken and Sausage Casserole

Chicken and Sausage Casserole
Comments

In The Fresh Meat Case

PERDUE® Fresh Chicken Thighs

In The Fresh Meat Case

PERDUE® Fresh Chicken Thighs

Made With:

PERDUE® Fresh Chicken Thighs

Buy Now

PREP TIME: 0min COOK TIME: 1hr
Serves 4

Prep/Cook
PREP TIME: 0min COOK TIME: 1hr
Serves
Serves 4

  • 282
    Calories
  • 12.5g
    Protein
  • 1042mg
    Sodium
  • 5g
    Sat. Fat
  • 5g
    Sugar
  • Expand

Ingredients Ingredients

Ingredients

4 cupschicken stock

4 tbsp.olive oil

1 small onion, diced

4 ribscelery, diced

1/2 green bell pepper, diced

1 cupmushrooms, sliced

1 cuprice, uncooked

1/2 lb.pre-cooked smoked turkey sausage, sliced into 1/4 inch pieces

1 can tomatoes with green chilies, drained (10 ounces)

1 tbsp.Worcestershire sauce

1 bunchgreen onions, sliced

1/4 cupfresh parsley, chopped


Step 1

Step 1

Brown

In a Dutch oven, heat olive oil over medium high heat. Add the chicken thighs, skin side down, and sear until golden brown on all sides, 7 to 10 minutes. Remove from pan.

tip TIP

TIP: If you don't own a Dutch oven, any large, deep soup pot will do the trick! This recipe can easily be doubled to feed 8 people.

Step 1
Step 2

Step 2

Step 2

Sauté

Add the mushrooms and saute 5 minutes. Add the onion, celery, green bell pepper and sauté until the vegetables are softened and starting to turn golden, about 10 minutes. Add the rice and stir well to incorporate and coat evenly. Cook for about 1 minute to toast the rice.

Step 3

Step 3

Cook

Add the sausage, chicken stock, canned tomatoes and Worcestershire sauce. Stir well to combine. Bring to a boil, reduce the heat, and cover tightly. Cook without stirring until the liquid is absorbed and the rice is tender, 25 to 35 minutes.

Step 3
Step 4

Step 4

Step 4

Serve

Remove from the heat and let sit for 10 minutes before serving. Remove the chicken thighs and shred the meat. Fluff rice with a fork and stir in the shredded chicken meat, green onions and parsley.

Ta Da Ta Da

Chicken and Sausage Casserole

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Rated 5/5 based on 3 customer reviews
A hearty meal designed to satisfy hunger with great taste. Try this chicken and sausage casserole recipe today. Serves 4 https://www.perdue.com/recipeimages/78809_elise_molaison_chicken_sausage_casserole_thumb.jpg https://www.perdue.com/recipeimages/78809_elise_molaison_chicken_sausage_casserole_thumb.jpg

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