Creamy Chicken Vegetable Chowder
|Chowder||1 Cup (16 tbs)|
|Milk/Half and half||1 1⁄2 Cup (24 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Condensed cream of potato soup||10 3⁄4 Ounce (1 Can)|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Cubed cooked chicken/Turkey||2 Cup (32 tbs)|
|Chopped green onions||1⁄3 Cup (5.33 tbs)|
|Sliced mushrooms||4 1⁄2 Ounce (Undrained)|
|Canned chopped green chiles||4 Ounce, drained (1 Can)|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cups)|
|Refrigerated quick crescent dinner rolls||8 Ounce (1 Can)|
|Tortilla chips||1⁄4 Cup (4 tbs), crushed (Nacho Flavored)|
In 4-quart saucepan or Dutch oven, combine milk, chicken broth, cream of potato soup and cream of chicken soup; blend well.
Add remaining chowder ingredients except cheese; mix well.
Cook over medium heat 5 to 8 minutes or until thoroughly heated, stirring occasionally.
Remove from heat.
Add cheese; stir until melted.
While chowder is heating, bake rolls.
Heat oven to 375°F Shape crescent dough as directed on package.
Press top of each roll in crushed chips.
Place on ungreased cookie sheet.
Bake at 375°F. for 11 to 13 minutes or until golden brown.
Serve chowder with crescents.