Creamy Chicken Vegetable Chowder Recipe
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
| CHOWDER | ||
| Milk | 1 1/2 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| 10 3/4-oz. can condensed cream of potato soup | ||
| Cream of chicken soup | 10 3/4 Ounce, condensed | |
| 2 cups cubed cooked chicken or turkey | ||
| 1/3 cup chopped green onions | ||
| 11-oz. can Golden Sweet Corn with Red and Green Sweet Peppers, undrained | ||
| 4.5-oz. jar Sliced Mushrooms, undrained | ||
| Green chiles | 4 Ounce, chopped | |
| Shredded Cheddar cheese | 6 Ounce | |
| CRESCENTS | ||
| 8-oz. can Refrigerated Quick Crescent Dinner Rolls | ||
| Tortilla chips | 1/4 Cup (16 tbs), 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.
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.
Chef
