Crack Chicken Soup w/ Cheddar Bay Biscuit Topping

Saw this originally on tiktok. It's like a chicken pot pie, but way better.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bake half a package of bacon on a baking sheet at 400°F for ~20 minutes. Set bacon slices aside on a plate covered in a paper towel to drain and cool.

Step 2

Add chicken broth, water, ranch packet, and shredded chicken to a soup pot. Heat on medium low and bring to a simmer.

Step 3

Add cream cheese and stir until disolved. Slowly add the shredded cheddar cheese, letting it melt before adding more. Stir until melted together and smooth. Break the bacon into crumbles and add.

Step 4

Ladle the soup into a round, deep, medium-sized oven safe dish. (About ⅔ full) *I made mine in one dish like a casserole, but you can use three or four oven safe individual sized bowls like in the original recipe as well.

Step 5

Prepare biscuit dough according to box directions. (3/4 cup cold water, mix in biscuit mix, fold in 1/2 cup shredded cheddar) Plop dough over soup. Bake at 425°F for 15 minutes or until golden brown.

Step 6

Mix the garlic herb seasoning packet that comes in the box with 1/4 cup melted butter. Brush garlic butter over biscuit topping.

Step 7

Let cool for 5 minutes, top with some sliced green onion (optional), and serve.

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