Creamy Chicken-Vegetable Chowder
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 1⁄2 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
- 1⁄3 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
- 1⁄4 cup crushed nacho cheese flavored tortilla chips
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.