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Creamy Chicken-Vegetable Chowder

Prep 25 min
Total 0 min
Ingredients 12
Servings 6

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

By Pillsbury Kitchens

October 18, 2016

Bake-Off® Contest 34, 1990

Mary Cook

Welches, Oregon

Ingredients

Chowder

1 1/2

cups milk or half-and-half

cup Progresso™ Chicken Broth (from 32-oz. carton)

(10 3/4-oz.) can condensed cream of potato soup

(10 3/4-oz.) can condensed cream of chicken soup

cups cubed cooked chicken or turkey

1/3

cup chopped green onions

(11-oz.) can whole kernel corn, red and green peppers, drained

(4.5-oz.) jar sliced mushrooms, drained

(4.5-oz.) can Old El Paso™ Chopped Green Chiles

oz. (1 1/2 cups) shredded Cheddar cheese

Crescents

(8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls

1/4

cup crushed nacho-flavored tortilla chips

Steps

Hide Images

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.