--- title: Here is another recall from earlier in 2006 of Chicken Entrees date: 2006-07-21T07:30:11-07:00 canonical_url: "https://marlerclark.com/news_events/here-is-another-recall-from-earlier-in-2006-of-chicken-entrees" section: News --- [All News](/news_events) / # Here is another recall from earlier in 2006 of Chicken Entrees ![](http://www.salmonellablog.com/stuffed-chicken-ck-223679-l.jpg)Milford, Indiana-based Serenade Foods Division is voluntarily recalling approximately 75,800 pounds of frozen stuffed chicken entrees that may be unhealthful and therefore unfit for food. The recalled products include: - 6-ounce individually wrapped "MAPLE LEAF FARMS, CHICKEN BREAST with Rib Meat, SHRIMP & CRAB, Specially Cut and Shaped, Breaded Boneless Breast of Chicken with Rib Meat, Stuffed with a Shrimp & Crab Stuffing." - 4.5-pound cases of "MAPLE LEAF FARMS, CHICKEN BREAST with Rib Meat, STUFFED WITH SHRIMP & CRAB STUFFING, BREADED BONELESS BREAST OF CHICKEN WITH RIB MEAT, SPECIALLY CUT AND SHAPED, STUFFED WITH SHRIMP AND CRAB STUFFING." - 6-ounce individually wrapped "MAPLE LEAF FARMS, CHICKEN BREAST with Rib Meat, BROCCOLI & CHEESE, Specially Cut & Shaped, Breaded Boneless Breast of Chicken with Rib Meat, Stuffed with Broccoli, Swiss & American Cheeses, Not Pre-Cooked." - 6-ounce individually wrapped "KIRKWOOD, Chicken Breast with Rib Meat, BROCCOLI & CHEESE, Breaded Boneless Breast of Chicken with Rib Meat, Specially Cut and Shaped, Filled with Broccoli and Cheese, Pre-Browned, Not Pre-Cooked." The raw chicken entrees, because of their frozen state, labeling, and cooked appearance, may have caused consumers to believe these raw products are pre-cooked and therefore consumers may not be cooking these products to a safe temperature. Because of these characteristics, consumers may not be following cooking instructions. FSIS reminds consumers to ensure that raw meat and poultry products are fully cooked before they are consumed. Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria such as [salmonella](http://www.about-salmonella.com/) . Cooking products from the frozen state increases the likelihood of undercooking meat and poultry products unless the minimum internal temperature is properly monitored. 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