Campfire Chicken Pot Pie
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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.
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In The Refrigerated Meat Case
PREP TIME: 10min COOK TIME: 10min
|Serving Per Recipe: 6-8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 24g||37%|
|Saturated Fat 16g||80%|
|Total Carbs 34g||11%|
|Dietary Fiber 1g||4%|
|Vitamin A 20%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tbsp. butter
2 tsp. flour
2 cup whole milk
3 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese, divided
4 cup cooked elbow macaroni (about 1/3 of a 16-ounce box)
1/2 cup bread crumbs
Heat a medium cast iron skillet over medium-high heat. Add butter and melt until it begins to bubble or foam. Whisk in flour and cook for 30 to 45 seconds. Then, whisk in milk and bring to a boil. Once milk begins to boil, remove from heat. Add in mozzarella and 1/2 cup of Parmesan cheese, a handful at a time, until melted.
Stir in the cooked macaroni and the SHORT CUTS® until well combined.
Top the macaroni mixture with the remaining 1/4 cup Parmesan cheese. Sprinkle breadcrumbs over the top of the cheese.
Broil and Serve
Turn broiler on low and place skillet under broiler. Broil until the cheese and breadcrumbs are browned, about 5 to 7 minutes. Cool slightly before serving.
Skillet Chicken Mac And CheeseAdd Your Comment