Deboned Chicken Stuffed with Crawfish Etouffee
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Partially deboned chicken (leaving the wings) stuffed with crawfish Jambalaya dressing (crawfish smothered in an authentic Cajun sauce of tomatoes, onions, bell peppers and celery, mixed with rice).
Unit Size: 3 lbs
Thawed: Remove from bag. Bake at 375 F., breast side up in a broiler pan, uncovered for 1 hour, 15 minutes or until internal temperature of 165 F is reached.
Frozen: Remove from bag. Bake at 375 F., breast side up in a broiler pan, covered for 1 hour, 15 minutes, then uncovered for 45 minutes or until internal temperature of 165 F is reached.
|Ingredients||Partially deboned whole chicken, extra long grain rice (enriched with iron [ferric orthophosphate], niacin and thiamine [thiamine mononitrate and folic acid]), crawfish, water, cream of mushroom soup (water, mushrooms, wheat flour, soybean oil, alst, cream, modified food starch, whey solids, buttermilk solids, lactose sodium caseinate, potassium phosphate, autolyzed yeast, natural flavors), yellow onions, tomatoes (tomatoes with juice, water, chopped green chili peppers, salt, calcium chloride [firming agent], citric acid, spice) green bell peppers, celery, margarine (liquid and partially hydrogenated soybean oil, water, salt, vegetable mono and diglycerides, whey citric acid, spice, calcium disodium EDTA and sodium benzoate as preservatives, artificially flavored colored with beta carotene, vitamin A palmimtate), green onions, cornstarch, minced garlic (garlic, water, corn phosphoric acid), salt, garlic, spices.|
|Size||1 (2.75 lbs.) Chicken|