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J'Quayaha Tucker: "This was quick, affordable, and tasty. I added fr…" Read More
7Ingredients
8Hours
530Calories
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Ingredients
US|METRIC
8 SERVINGS
- 32 oz. frozen shredded hash browns
- 43.5 oz. chicken broth
- 10.75 oz. cream of chicken soup
- 1 oz. ranch salad dressing mix
- 1 lb. bacon (cooked and chopped)
- 2 cups shredded cheddar cheese
- 8 oz. cream cheese (cubed)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat430 |
% DAILY VALUE |
Total Fat48g74% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol100mg33% |
Sodium1080mg45% |
Potassium340mg10% |
Protein20g |
Calories from Fat430 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber0g0% |
Sugars2g |
Vitamin A15% |
Vitamin C0% |
Calcium25% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
J'Quayaha Tucker 5 years ago
This was quick, affordable, and tasty. I added frozen corn for crunch and spinach for a burst of color. I also used cubed southern style frozen potatoes for more of a traditional potato chunk in the soup. This will definitely be one of my new winter staples!
Eckerd 5 years ago
Easy soup. I cooked the bacon in the oven so as not to stand making bacon for a half hour. I cooked in high for 4 hrs . It tastes fine but a little too thin. Had I cooked in low for 7-8 I think the texture would have been right. Makes several meals for two. Will make it again.
Wofford 5 years ago
Nice easy dinner and plenty of leftovers. The shredded hashbrowns were better than chunk potatoes.