Creamy Chicken-Vegetable Chowder

"Easy for fast dinners."
 
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Ready In:
25mins
Ingredients:
12
Serves:
6
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ingredients

  • 1 12 cups milk or 1 1/2 cups half-and-half
  • 1 cup chicken broth
  • 1 (10 3/4 ounce) can condensed cream of potato soup
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 2 cups cubed cooked chicken or 2 cups cooked turkey
  • 13 cup chopped green onion
  • 1 (11 ounce) can green giant mexicorn whole kernel corn, Red and Green Peppers, drained
  • 1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
  • 1 (4 1/2 ounce) can old el paso chopped green chilies
  • 6 ounces shredded cheddar cheese
  • 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
  • 14 cup crushed nacho cheese flavored tortilla chips
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directions

  • In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup; blend well. Add all remaining chowder ingredients except cheese; mix well. Cook over medium heat for 5 to 8 minutes or until onions are tender, stirring occasionally. Remove from heat. Add cheese; stir until melted.
  • While chowder is heating, bake crescents. Heat oven to 375°F Shape dough as directed on can. Gently press top of each roll in crushed chips. Place on ungreased cookie sheet.
  • Bake at 375°F for 11 to 13 minutes or until golden brown. Serve chowder with crescents.

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RECIPE SUBMITTED BY

I am SAHM to zoe5, Owen 2 and soon to be Liam in october. I love cooking for my family. When I was growing up, I remember home cooked meals and a clean house the best. That is what I am trying to pass down to my kids. I always love to expierment with new ideas.
 
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