Milford Valley Cordon Bleu 10 oz.
Salt, Salt, Sugar, Dextrose, Water, Water, Soybean Oil, Potato Starch, Garlic Powder, Natural Flavors, Palm Oil, Modified Corn Starch, Sodium Citrate, Corn Flour, Lactic Acid, Sodium Phosphate, Onion Powder, Spices, Methylcellulose, Bleached Wheat Flour, Nonfat Milk, Paprika, Dehydrated Chicken Broth, Sorbic Acid (Preservative), Soy Protein Concentrate, Sodium Pyrophosphate, Boneless Breast of Chicken with Rib Meat, Pre-Browned in Soybean Oil, May Contain: Cream, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Sodium Acid Pyrophosphate), Contains 2% or Less of Textured Soy Flour, Smoked Chopped Ham - Water Added (Ham, Water, Salt, Dextrose, Sodium Phosphates, Sodium Erythorbate, Natural Flavoring, Sodium Nitrite), Pasteurized Process Swiss and American Cheese, Swiss and American Cheeses (Cultured Milk, Salt, Enzymes)
Raw Chicken: Do not microwave; Oven bake only. Keep frozen. Raw Product: For food safety, cook to a minimum internal temperature of 165 degrees F measured by a meat thermometer. Raw - do not microwave to help prevent foodborne illness caused by eating raw poultry. Conventional Oven: 1. Preheat oven to 375 degrees F. 2. Remove frozen entree from pouch. 3. Place entrees on an aluminum baking sheet at least 3 inches apart. 4. Bake up to 6 entrees for 38-40 minutes. Ovens and cook times may vary. For food safety, cook to a minimum internal temperature of 165 degrees F measured by a meat thermometer. Insert meat thermometer at an angle 2 inches into top center of entree. Caution: Filling will be hot and may splatter; let stand for 2 minutes before serving. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.
Always refer to the actual package for the most accurate information