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Creamy Chicken Vegetable Chowder

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Saute
Ingredient: 
Vegetable

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