Creamy Chicken-Vegetable Chowder

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READY IN: 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups milk or 1 1/2 cups half-and-half
  • 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
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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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