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Cheddar Bay Crack Chicken Soup
Plat

Cheddar Bay Crack Chicken Soup

45 minPour 6Nutri-Score D€€
par @sidneyy.nicoleee1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • shredded chicken (cooked, shredded)Viandes450 g
  • ranch seasoning mix (one packet)Épices1 morceau
  • chicken brothÉpicerie960 ml
  • bacon (cooked and crumbled)Viandes450 g
  • cream cheese (one block, cubed)Produits laitiers225 g
  • cheddar cheese (shredded)Produits laitiers200 g
  • cheddar bay biscuit mix (one box, prepared with its seasoning packet)Boulangerie1 morceau
  • garlic butter (melted, for brushing)Produits laitiers50 g

par portion

Nutrition

488kcal

Glucides
22 g
Protéines
29 g
Lipides
32 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Marmite
  • Plat allant au four
  • Pinceau de cuisine

pas à pas

Préparation

  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.
    Étape 1

  2. Transfer to a baking dish

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

  4. Bake

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

  5. Finish and serve

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