Creamy Chicken-Vegetable Chowder

(18)
  7 reviews
  • 25 min prep time
  • total time
  • 12 ingredients
  • 6 servings

Ingredients

Chowder

1 1/2
cups milk or half-and-half
1
cup Progresso™ Chicken Broth (from 32-oz. carton)
1
(10 3/4-oz.) can condensed cream of potato soup
1
(10 3/4-oz.) can condensed cream of chicken soup
2
cups cubed cooked chicken or turkey
1/3
cup chopped green onions
1
(11-oz.) can Green Giant™ SteamCrisp® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1
(4.5-oz.) jar Green Giant™ Sliced Mushrooms, drained
1
(4.5-oz.) can Old El Paso™ Chopped Green Chiles
6
oz. (1 1/2 cups) shredded Cheddar cheese

Crescents

1
(8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls
1/4
cup crushed nacho-flavored tortilla chips

Directions

  1. 1 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.
  2. 2 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.
  3. 3 Bake at 375°F. for 11 to 13 minutes or until golden brown. Serve chowder with crescents.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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