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Campbells Sauces Oven Classic Roasted Chicken Pouch - 12 Oz
Oven Sauces, Classic Roasted Chicken
4+ servings. Just add chicken & vegetables. Per 1/4 Cup: 40 calories; 1 g sat fat (5% DV); 700 mg sodium (29% DV); 3 g sugars. No artificial flavors. Visit: CampbellSauces.com for more recipes. Recommend use by date on container. Satisfaction guaranteed. If you have questions or comments, please call 1-877-367-7223. Please have code and date information from container.
Serving Size: 0.25cup
Servings Per Container: about 6
|Calories||Amount Per Serving
|% Daily Value|
|Calories from Fat||Amount Per serving 15|
|Total Fat||Amount Per serving 1.5g||2%|
|Saturated Fat||Amount Per serving 1g||5%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 5mg||2%|
|Sodium||Amount Per serving 700mg||29%|
|Potassium||Amount Per serving 40mg||1%|
|Total Carbohydrate||Amount Per serving 5g||2%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Total Sugars||Amount Per serving (-)|
|Added Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 1g||0%|
Chicken Stock, Modified Food Starch, Butter (Cream [Milk], Salt), Honey, Salt, Contains Less than 2% of: Sugar, Chablis Wine, Vegetables (Carrots, Onions, Celery), Caramel Color, Soy Lecithin, Spice, Corn Oil, Dehydrated Onions, Annatto Extractor Color, Flavoring, Yeast Extract, Potato Flour, Dehydrated Garlic, Maltodextrin, Smoked Paprika, Dehydrated Carrots.
Warning Contains: Do not purchase if open. Do not microwave.
Directions You Will Need: 4 skinless, boneless chicken breasts or 8 skinless, boneless chicken thighs (about 1-1/2 lb); 2 cups potatoes or sweet potatoes, peeled and cut in 1/2 to 1 inch pieces; 2 cups carrots peeled and cut in 1 inch pieces or 1 pkg (14 oz) your favorite frozen vegetables. Bakes in 45 min. Heat oven to 400 degrees F. 1. Place chicken into a 13x9x2 inch baking dish. Arrange potatoes and carrots around chicken. Spread sauce evenly over chicken and vegetables. 2. Bake 45 minutes or until chicken is cooked through and vegetables are tender. Let stand 5 minutes. 3. Stir sauce and vegetables before serving. Promptly refrigerate after opening.
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