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Cheddar Bay Crack Chicken Soup
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Cheddar Bay Crack Chicken Soup

45 Min.Für 6Nutri-Score D€€
von @sidneyy.nicoleee1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

6 Personen
  • shredded chicken (cooked, shredded)Fleisch450 g
  • ranch seasoning mix (one packet)Gewürze1 Stück
  • chicken brothVorräte960 ml
  • bacon (cooked and crumbled)Fleisch450 g
  • cream cheese (one block, cubed)Milchprodukte225 g
  • cheddar cheese (shredded)Milchprodukte200 g
  • cheddar bay biscuit mix (one box, prepared with its seasoning packet)Backwaren1 Stück
  • garlic butter (melted, for brushing)Milchprodukte50 g

pro Portion

Nährwerte

488kcal

Kohlenhydrate
22 g
Eiweiß
29 g
Fett
32 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Kochtopf
  • Auflaufform
  • Backpinsel

Schritt für Schritt

Zubereitung

  1. Simmer the soup base

    • Add the shredded chicken, ranch seasoning, chicken broth, cream cheese, bacon and cheddar cheese to a soup pot over medium heat.
    • Let it simmer, stirring occasionally, until everything melts together into a creamy soup.
    Schritt 1

  2. Transfer to a baking dish

    • Pour the soup into an oven-safe dish, filling it about two-thirds full.
    Schritt 2

  3. Prepare the biscuit topping

    • Prepare the cheddar bay biscuit mix according to the box directions.
    • Spread the dough evenly over the top of the soup.
    Schritt 3

  4. Bake

    • Bake at 425 °F until the biscuits are golden.
    Schritt 4

  5. Finish and serve

    • Brush the tops of the biscuits with melted garlic butter.
    • Serve hot and enjoy.
    Schritt 5
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