Chicken Ala King

Nutrition Facts

Serving Size 6 OZ

Calories 308

Calories from Fat 0.6

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

Amount/Serving

%DV*

Total Fat 17.3g

27%

Sat. Fat 6.1g

- - -%

Trans Fat 0.1g

Cholesterol 53mg

- - -%

Sodium 498.2mg

22%

Amount/Serving

%DV*

Tot. Carb. 17.5g

Dietary Fiber 1.5g

Sugars 6g

Includes 0.6g Added Sugars

Protein 20.6g

Vitamin D - 1.1mcg - 0%

Calcium - 105.6mg - 11%

Iron - 1.6mg - 19%

Potassium - 341.5mg - 7%

INGREDIENTS: WHOLE MILK (whole milk, vitamin A palmitate, vitamin D3 contains milk.), DICED CHICKEN (all meat (natural proportion blend of 55% white meat and 45% dark meat)), WATER, FRESH MUSHROOMS, Oleo Roux (FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), MARGARINE (vegetable oil blend (palm oil, soybean oil), water, contains 2% or less of: salt, soybean lecithin (soy), vegetable monoglycerides, citric acid (preservative), beta carotene (color), natural flavor, and vitamin a palmitate added. contains: soy.)), FRESH ONIONS, PEAS, FRESH GREEN PEPPERS, FRESH RED PEPPER, FRESH CELERY, LIQUID BUTTER ALTERNATIVE (liquid and hydrogenated soybean oil, contains less than 2% of salt, sunflower lecithin, natural flavor, beta carotene (color)), 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), SALT (salt, calcium silicate, dextrose, potassium iodide.), BLACK PEPPER, POULTRY SEASONING ( sage, coriander, marjoram, allspice, black pepper, celery seed. )

ALLERGENS: Milk, Wheat, Soybeans, 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.