Characteristics Campbell's Chicken Gravy Fat Free.
| Units In Package | 1 |
|---|---|
| Package Type | CAN |
| Package Size, OZ | 10.5 |
| Net Weight, OZ | 10.5 |
| Country Of Origin | USA |
| Seasonal | N |
| Ingredients | Chicken Stock, Modified Food Starch, Wheat Flour, contains less than 2% of: Salt, Dried Dairy Blend (Whey, Calcium Caseinate [Milk]), Chicken Meat, Dried Whey (Milk), Chicken Type Flavor (contains Mono and Diglycerides Flavoring), Monosodium Glutamate, Onion Powder, Yeast Extract, Soy Protein Isolate, Sugar, Chicken Fat*, Flavoring, Spice Extract, Dehydrated Garlic, Spice, Beta Carotene for Color, Turmeric, Sodium Phosphates, Chicken Flavor (contains Chicken Stock, Chicken Powder, Chicken Fat*), Citric Acid. *Adds a trivial amount of Fat. |
| Recycle Codes | Y |
| Temperature Indicator | Shelf Stable |
| Directions | Heating directions: Stove: heat, stirring occasionally. Microwave: empty contents into microwavable bowl. Cover; microwave on high 1 min. 15 sec to 1 min. 30 sec. Careful, leave in microwave 1 minute. Use potholders to remove from microwave. Stir. Drippings: add gravy to 3 tablespoons of drippings in pan. Heat through, stirring occasionally, until hot. Promptly refrigerate any unused portion in separate container. Recommend use by date on can end. Caution: metal edges are sharp. |
| Marketing Description | Campbell's™ Chicken Fat Free Gravy. 3g total carbs per serving. Made with real chicken stock. |
| Other Description | Please have code and date information on can end available. Steel. Please recycle. Where facilities available. Labels for education. Save label. More great recipe ideas at: www.campbellgravy.com. Satisfaction guaranteed. For questions or comments, please call 1-800-650-7347. |
| Cholesterol, mg | 5 |
|---|---|
| Sodium, mg | 310 |
| Carbohydrates, g | 3 |
| Protein, g | 1 |
| Daily Percent Of Vitamin A | 2 |
| Number Of Servings | 5 |
| Energy | 15 |
| Total Fat, g | 0 |
| Length, IN | 2.65 |
|---|---|
| Height, IN | 3.99 |
| Width, IN | 2.65 |
| Weight, LB | 0.74 |