Creamy Chicken-Vegetable Chowder

Progresso® broth provides a simple addition to this creamy chicken chowder packed with Green Giant® veggies. A hearty dinner served with Pillsbury® crescent dinner rolls!

  • prep time 25 min
  • total time
  • ingredients 12
  • servings 6

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
  • 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 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 Bake at 375°F. for 11 to 13 minutes or until golden brown. Serve chowder with crescents.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/6 of Recipe
    Calories
    530
    (
    Calories from Fat
    240),
    % Daily Value
    Total Fat
    27g
    27%
    (Saturated Fat
    11g,
    11%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    1770mg
    1770%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    3g
    3%
      Sugars
    12g
    12%
    ),
    Protein
    30g
    30%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    8%;
    Calcium
    35%;
    Iron
    15%;
    Exchanges:
    2 1/2 Starch; 3 1/2 Lean Meat; 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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