CREAMY CHICKEN VEGETABLE CHOWDER

Creamy Chicken Vegetable Chowder image

Number Of Ingredients 14

CHOWDER
1 1/2 cups milk or 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 turkey
1/3 cup chopped green onions
1 (11-ounce) can vacuum-packed whole kernel corn with red and green peppers, drained
1 (4 1/2-ounce) jar sliced mushrooms, undrained
1 (4 1/2-ounce) can chopped green chili, drained
1 (6-ounce) package (1 1/2 cups) shredded Cheddar cheese
CRESCENTS
1 (8-ounce) can refrigerated crescent roll
1/4 cup crushed nacho tortilla chip

Steps:

Heat oven to 375°F. In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and chicken soup blend well. Add remaining chowder ingredients except cheese mix well. Cook over medium heat 5 to 8 minutes or until thoroughly heated, stirring occasionally. Remove from heat. Add cheese stir until melted.While chowder is heating, bake rolls. Shape dough as directed on package. 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.Nutrition Per Serving: Calories 520 Protein 30g Carbohydrate 40g Fat 27g Sodium 1730mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves