Three Smoked Chickens

Item # 20007



Opa’s Smoked Chicken With Angel Hair Pasta And Peppers

Opa’s Smoked Chicken with Angel Hair Pasta and Peppers INGREDIENTS: 1 Opa’s Smoked Chicken, shredded 1 teaspoon olive oil 1 tablespoon minced garlic 1 large red bell pepper, julienned 3/4 (8 ounce) can sliced water chestnuts 1 cup sugar snap pea pods 1 tablespoon onion powder 1/4 teaspoon ground

Opa’s Smoked Chicken Pot Pie With Herb Crust

Flavored with two herbs, Bisquick® mix creates a savory topping over a bubbly Opa’s Smoked Chicken and vegetable filling.

Opa’s Smoked Chicken Strata, Mexican Style

Opa’s Smoked Chicken Strata, Mexican Style   INGREDIENTS 2 cups Opa’s Smoked Chicken,cubed 10 slices sourdough French bread, crusts removed if desired, divided 3 cups grated monterey jack cheese,divided 2 cups medium salsa, divided 1 cup sliced green onion, divided 1 (15 ounce) cans black b

Preparing and Storing Meat Instructions

Storing Opa’s Smoked Meats:
All Opa’s smoked meats require refrigeration, without exception. Generally, smoked sausage has a ninety-day refrigerated shelf life and can be frozen for up to one year. Keep tenderloins and jerky in a well-ventilated, dry area of the refrigerator. Do not store tenderloins or jerky in plastic wrap, plastic bags or any sealed container — these items keep best loosely wrapped in a clean kitchen towel or paper towel.

Preparing Opa’s Smoked Meats:
Our smoked meats are fully cooked and ready to serve. Hams, turkeys and tenderloins are great cold or gently heated in the oven… don’t overheat or these delicious, juicy meats may dry out. Grill our sausage, heat in the oven or on the stovetop in a skillet. It’s especially good simmered in beer. We do not recommend heating sausage in a microwave — it toughens the sausage casing.

Nutritional Facts