Ingredients: Water, Diced Tomatoes in Juice (Tomatoes, Tomato Juice Citric Acid, Calcium Chloride), Celery, Okra, Cooked Dark Meat Chicken (Chicken Dark Meat, Water, Isolated Soy Protein, Salt, Sodium Phosphate), Enriched Parboiled Rice (Parboiled Rice, Corn Starch Iron Phosphate, Niacin, Thiamine Mononitrate, Folic Acid, Calcium Phosphate), Modified Food Starch, Tomato Paste, Chicken Fat, Cooked Mechanically Separated Chicken, Contains Less than 2% of: Red Bell Peppers, Salt, Seasoning (Flavor Enhancer [Hydrolyzed Corn Gluten, Wheat and Soy Protein, Autolyzed Yeast Extract], White Pepper, Garlic Salt [Salt, Garlic], Spices, Disodium Inosinate and Disodium Guanylate, Turmeric Powder [Extractives of Turmeric]), Sugar Contains: Soybeans, Wheat

Ingredients: Water, Diced Tomatoes in Juice (Tomatoes, Tomato Juice Citric Acid, Calcium Chloride), Celery, Okra, Cooked Dark Meat Chicken (Chicken Dark Meat, Water, Isolated Soy Protein, Salt, Sodium Phosphate), Enriched Parboiled Rice (Parboiled Rice, Corn Starch Iron Phosphate, Niacin, Thiamine Mononitrate, Folic Acid, Calcium Phosphate), Modified Food Starch, Tomato Paste, Chicken Fat, Cooked Mechanically Separated Chicken, Contains Less than 2% of: Red Bell Peppers, Salt, Seasoning (Flavor Enhancer [Hydrolyzed Corn Gluten, Wheat and Soy Protein, Autolyzed Yeast Extract], White Pepper, Garlic Salt [Salt, Garlic], Spices, Disodium Inosinate and Disodium Guanylate, Turmeric Powder [Extractives of Turmeric]), Sugar Contains: Soybeans, Wheat

Directions for use: Directions: Cook thoroughly. Cooking Instructions: 1. Remove film. Empty contents into a pot. 2. For soup, add 2 quarts (1 tubful to fill line) water. For sauce, add 2 quarts (1 tubful to fill line) whole milk. For dip, add 2 lbs sour cream. 3. Cover and heat slowly, stirring occasionally, until product reaches 180 degrees F hold for 10 minutes. 4. Reduce heat and hold products at 150 degrees - 16 degrees F for service. Keep frozen. Storage recommendation: Keep frozen.

Directions for use: Directions: Cook thoroughly. Cooking Instructions: 1. Remove film. Empty contents into a pot. 2. For soup, add 2 quarts (1 tubful to fill line) water. For sauce, add 2 quarts (1 tubful to fill line) whole milk. For dip, add 2 lbs sour cream. 3. Cover and heat slowly, stirring occasionally, until product reaches 180 degrees F hold for 10 minutes. 4. Reduce heat and hold products at 150 degrees - 16 degrees F for service. Keep frozen. Storage recommendation: Keep frozen.