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Cheddar Bay Crack Chicken Soup
Plato principal

Cheddar Bay Crack Chicken Soup

45 minPara 6Nutri-Score D€€
de @sidneyy.nicoleee1 importación0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • shredded chicken (cooked, shredded)Carne450 g
  • ranch seasoning mix (one packet)Especias1 pieza
  • chicken brothDespensa960 ml
  • bacon (cooked and crumbled)Carne450 g
  • cream cheese (one block, cubed)Lácteos225 g
  • cheddar cheese (shredded)Lácteos200 g
  • cheddar bay biscuit mix (one box, prepared with its seasoning packet)Panadería1 pieza
  • garlic butter (melted, for brushing)Lácteos50 g

por ración

Nutrición

488kcal

Carbohidratos
22 g
Proteínas
29 g
Grasas
32 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Fuente de horno
  • Pincel de cocina

paso a paso

Preparación

  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.
    Paso 1

  2. Transfer to a baking dish

    • Pour the soup into an oven-safe dish, filling it about two-thirds full.
    Paso 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.
    Paso 3

  4. Bake

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

  5. Finish and serve

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