Smothered Chicken

Nutrition Facts

Serving Size 6 OZ

Calories 1109

Calories from Fat 0.3

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 73.9g

114%

Sat. Fat 22g

- - -%

Trans Fat 0.6g

Cholesterol 494.2mg

- - -%

Sodium 2166mg

94%

Amount/Serving

%DV*

Tot. Carb. 25.2g

Dietary Fiber 0.5g

Sugars 0.9g

Includes 0.3g Added Sugars

Protein 81g

Vitamin D - 0.9mcg - 0%

Calcium - 56.4mg - 6%

Iron - 4.4mg - 55%

Potassium - 948mg - 20%

INGREDIENTS: CHICKEN THIGH MEAT (certified halal chicken ), Smothered Chicken Sauce (WATER, CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), SALSA STYLE CANNED TOMATOES (tomatoes. tomato juice, less than 2% of: salt. calcium chloride, citric acid. ), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), FRESH ONIONS, CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free), BACON (cured with: water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite ), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER, PARSLEY FLAKES (parsley flakes. ), THYME LEAVES (whole thyme leaves. )), SEASONED FLOUR (wheat flour, salt, pepper and other spices, dextrose, monosodium glutamate, disodium inosinate, disodium guanylate. contains wheat), CORN OIL (corn oil )

ALLERGENS: Milk, Wheat, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.