Creamy Chicken-Vegetable Chowder

  • Prep 25 min
  • Total 0 min
  • 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 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
530
Calories from Fat
240
% Daily Value
Total Fat
27g
42%
Saturated Fat
11g
55%
Cholesterol
85mg
28%
Sodium
1770mg
74%
Total Carbohydrate
41g
14%
Dietary Fiber
3g
12%
Sugars
12g
Protein
30g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
35%
35%
Iron
15%
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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