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Hy-Vee Finely Shredded Italian Natural Cheese

  • 8 oz Bag

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Description

SATISFACTION GUARANTEED CALL 1-800-289-8343 WWW.HY-VEE.COM KEEP REFRIGERATED ONE-SKILLET CHICKEN CASSEROLE - SERVES 8 (1 CUP EACH), ALL YOU NEED - 3/4 CUP CHOPPED ONION, 2 CLOVES GARLIC, MINCED, 1 TBSP HY-VEE SELECT OLIVE OIL, 3 CUPS SLICED FRESH MUSHROOMS, 1 CAN (14.5 OZ) HY-VEE PETITE-CUT DICED TOMATOES, 1 TSP HY-VEE ITALIAN SEASONING, 1/4 TSP HY-VEE BLACK PEPPER, 1 CUP HY-VEE ELBOW MACARONI, UNCOOKED, 1 CAN (14 OZ) HY-VEE CHICKEN BROTH, 2 CUPS CUBED, COOKED CHICKEN, 1 CAN (4 OZ) HY-VEE SLICED BLACK OLIVES, DRAINED, 1 CUP HY-VEE FINELY SHREDDED ITALIAN CHEESE, ALL YOU DO - 1. IN A LARGE SKILLET OVER MEDIUM HEAT, COOK ONIONS AND GARLIC IN OLIVE OIL FOR 2 MINUTES. ADD MUSHROOMS AND COOK UNTIL LIQUID EVAPORATES, ABOUT 5 MINUTES. 2. ADD TOMATOES, SEASONINGS, MACARONI AND CHICKEN BROTH. COVER AND SIMMER 10 MINUTES. 3. STIR IN CHICKEN. SPRINKLE WITH OLIVES AND CHEESE. COOK FOR AN ADDITIONAL MINUTE. NUTRITION FACTS PER SERVING: 200 CALORIES, 7G FAT, 2.5G SATURATED FAT, 0G TRANS FAT, 35MG CHOLESTEROL, 560MG SODIUM, 16G CARBOHYDRATES, 2G FIBER, 3G SUGAR, 17G PROTEIN. DAILY VALUES: 6% VITAMIN A, 15% VITAMIN C, 10% CALCIUM, 8% IRON. FOR MAXIMUM FRESHNESS, USE ENTIRE CONTENTS WITHIN 3 TO 5 DAYS AFTER FIRST OPENING. DO NOT FREEZE

Instruction
  1. Do not freeze. Keep refrigerated.
  2. For maximum freshness, use entire contents within 3 to 5 days after first opening.

UPC: 0075450093980

Low-Moisture Part-Skim Mozzarella Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes), Provolone Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Parmesan Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes), Asiago Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Lactic Acid), Fontina Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes), Romano Cheese (Pasteurized Cow's Milk, Salt, Cheese Culture, Enzymes), Anticaking Agent (Potato Starch, Corn Starch, Calcium Sulfate), Natamycin (Natural Mold Inhibitor). Contains: Milk.
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