INGREDIENTS: Potato shreds (potato, salt, dextrose, freshness preserved with sodium bisulfite and BHT), creamer (maltodextrin, palm oil, contains 2% or less of the following: sodium caseinate [a milk derivative], dipotassium phosphate, mono and diglycerides [with tocopherols, ascorbic acid, citric acid to preserve freshness], sodium aluminosilicate, natural flavor, annatto extract [color], sodium hexmetaphosphate), whey, onions, modified food starch, white cheddar cheese (cheddar cheese [pasteurized milk, salt, cheese culture, enzymes], salt, lactic acid, natural flavors [contains less than 2% silicon dioxide]), chicken base (corn syrup solids, salt, corn starch, hydrolyzed corn and soy protein, rendered chicken fat, sugar, onion powder, disodium inosinate and disodium guanylate, spices, turmeric, dehydrated parsley, and silicon dioxide added to prevent caking), sour cream powder (cultured cream [cream, nonfat milk, culture, enzymes] salt, lactic acid, tocopherols, vitamin E, ascorbyl palmitate, contains less than 2% silicon dioxide and sodium citrate), sea salt, chives, natural chicken flavor (autolyzed yeast extract, maltodextrin, salt, chicken flavor, chicken stock, natural flavor, chicken fat, silicon dioxide), cream flavor (maltodextrin, natural cream flavor), onion powder, garlic, butter powder (butter [cream, water, salt], nonfat milk, tocopherols and ascorbyl palmitate [to preserve freshness]), lactic acid, xanthan gum, black pepper.
CONTAINS: Milk, soy.

DIRECTIONS:
1. Remove oxygen absorber and discard.
2. Thoroughly mix contents of pouch with 6 cups water.
3. Evenly spread mixture into 9” x 13” baking dish.
4. Bake at 375°F on center rack for 50 to 55 minutes until golden brown and bubbly around edges. (Cooking time may vary by oven.)
5. Let stand 5 to 10 minutes before serving.