Crack Chicken Soup with Cheddar Bay Biscuit Topping

Creamy, cheesy chicken soup with Red Lobster Cheddar Bay Biscuit Topping.

Course Main Course, Soup

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 599kcal

Preheat oven to 425F degrees.
In a 5 quart dutch oven (or large oven safe pot), add 3 cups diced cooked chicken, 1 packet ranch seasoning mix, 32 ounce container low sodium chicken stock or broth and 2 cups water. Heat on medium and bring to a gentle simmer.
Add 8 ounce block cream cheese, softened to room temperature and 2 cups shredded cheddar cheese. Whisk until all the cheese is melted and smooth (note: the cream cheese will look lumpy until it is all melted and thoroughly whisked in.)
Finally stir in 1/2 pound bacon, cooked and crumbled then turn off heat.
In a bowl combine 1 box Red Lobster Cheddar Bay Biscuit Mix, 3/4 cup cold water and 1/2 cup shredded cheddar cheese until combined.
Drop Tablespoonfuls of prepared biscuit mix into the pot (just like you would if making drop dumplings.)
Bake uncovered on the middle oven rack for about 15-20 minutes or until biscuit dough is done.
While it is baking, melt 1/4 cup (1/2 stick) butter for the topping and add in 1 pouch garlic herb seasoning and stir well.
When soup is finished, brush garlic butter mixture on top.
Serve in bowls and top with sliced green onion.

Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.