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125

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-

Bake-Off® Contest 34, 1990

Mary Cook

Welches, Oregon

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 whole kernel corn, red and green peppers, drained

1: (4.5-oz.) jar 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

Steps

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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.