Tag: Entree

Campbell’s Sauces Oven Classic Roasted Chicken

I prepared this about one week ago, but wanted to wait and see if my opinion would change over time (and eating the leftovers). I wish that time had changed my mind. I really did.

The meal is relatively easy to prepare. Carrots and potatoes into a roasting pan. Add chicken, cover with the sauce, and bake.

Besides peeling the carrots this meal goes together quickly and could easily feed a family of four. If you are planning to have this for dinner, make sure you put the salt and pepper on the dining room table. This is one of the blandest sauces I have ever tasted. I found myself checking the package to see if there was any sodium in it. Despite the label stating there are 710mg of sodium per serving, there is very little flavor to this sauce.

I used chicken thighs because I like the flavor. I can not imagine how tasteless it would have been had I used chicken breasts.

Over the week that followed I ate the leftover chicken, carrots, and potatoes (the latter two items being the most flavorful things in the meal) and regretted buying this sauce every time I sat down with it.

The sauce is gelatinous and does not reheat well. I found myself adding water to it (wether microwaved or reheated in a pan) to try and achieve a gravy-like state. I did not succeed.

I almost purchased some other sauces and now am glad I didn’t.

Save your money. Roast the carrots, potatoes and chicken together with some salt, pepper, thyme, and sage. After the chicken is ready make a roux with the chicken fat and an equal amount of flour. Let the roux color slightly and add some chicken stock to make a gravy. It will be a hundred times better and you will have saved about $4.00. I can not recommend this to anyone.