CREAMY CHICKEN-VEGETABLE CHOWDER

Creamy Chicken-Vegetable Chowder image

Provided by zoe85

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

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

Steps:

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.