Chicken fingers (chicken, tortilla, breadcrumb, flour, egg), Mexican rice (rice, chicken broth, onion, canola oil, green and red bell peppers, corn, green pea, tomato paste, garlic, salt, pepper), Mexican corn stir-fry (corn kernel, tomato, green and red bell peppers, onion, canola oil, cilantro, salt, pepper, Mediterranean seasoning), tex-mex dip (tomato, onion, brown sugar, red wine vinegar, Worcestershire sauce, lemon juice, orange juice, canola oil, tomato paste, Cajun spices, curry powder, celery salt).
Contains: wheat, soy, sesame, egg, fish, gluten
Remove sauce container. Place chicken fingers on a cookie sheet. For side-dishes, replace lid with aluminum foil, reheat in a 400°F (205°C) oven for 25 minutes (or 35 minutes for 4 servings). Maximum 15 minutes in the oven for the chicken fingers. Serve dip at room temperature.