Item: Fresh Flavor Steamer Creamy Chicken & Portobello Risotto
Size: 10.25 oz
Brand: Marie Callender's


Keep frozen; must be cooked thoroughly. For food safety and quality: Keep frozen; do not thaw. Microwave ovens and wattages vary. Adjust cooking times as needed. Product must be cooked thoroughly. Read and follow these cooking directions. Do not use if film seal is broken. Cook only one product at a time. Do not cook in conventional or toaster oven. Microwave Oven: Steam: 1. Remove meal from carton; place in microwave oven. Meal self-vents, do not puncture. 2. Microwave on High 4 to 4-1/2 minutes. The self-venting steaming film may make popping sound. This is normal. (Microwave ovens below 1100 watt may require additional cook time to reach proper temperature). 3. Carefully remove film from top as product will be hot. Remove steamer basked from the outer sauce bowl. Stir: 4. Stir steamed food into sauce bowl. Serve: 5. Check that product is cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots.


Cooked Rice, Chicken (White Meat Chicken, Water, Isolated Soy Product [Isolated Soy Protein, Modified Food Starch, Starch, Carrageenan, Salt, Chicken Broth Powder {Maltodextrin, Chicken Broth, Salt, Flavors}, Autolyzed Yeast Extract, Flavorings, Soy Lecithin]), Water, Portobello Mushrooms, Heavy Whipping Cream, Parmesan Cheese (Part-Skim Milk, Cheese Culture, Salt, Enzymes), Chardonnay Wine, Contains 2% or Less of: Modified Food Starch, Spices, Onions, Chicken Base (Chicken Meat with Juices, Salt, Chicken Fat, Sugar, Hydrolyzed [Corn and Wheat Gluten, Soy] Protein, Whey, Maltodextrin, Yeast Extract, Flavoring, Disodium Inosinate & Disodium Guanylate, Extractives of Turmeric and Annatto), Garlic with High Maltose Corn Syrup, Olive Oil, Salt, Sugar, Butter, Basil Blend (Basil, Garlic, High Maltose Corn Syrup, Olive Oil, Salt).

Additional details:

Contains: soy, milk, wheat.
Category: Food/Drink
EAN: 0021131508623
UPC 12: 021131508623
Number of scans:
Last modified: Sunday, 12-Sep-2010 10:34 PM ET
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