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Creamy Chicken-Vegetable Chowder

creamy chicken-vegetable chowder Entree
Creamy Chicken-Vegetable Chowder
  • Prep 25 min
  • Total 0 min
  • Servings 6
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Ingredients

1 1/2 cups milk or half-and-half
1 cup chicken broth
1 can (284 mL) condensed cream of potato soup
1 can (284 mL) condensed cream of chicken soup
2 cups cubed cooked chicken or turkey
1/3 cup chopped green onions
1 can (341 mL) whole kernel corn, drained
1/2 cup sliced mushrooms, drained
1 can (127 mL) Old El Paso™ chopped green chilies
1 1/2 cups shredded Cheddar cheese

1 can (8 count) Pillsbury™ refrigerated crescents
1/4 cup crushed 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 baking sheet.
  • 3
    Bake at 375°F. for 11 to 13 minutes or until golden brown. Serve chowder with crescents.
 

Nutrition Information

Nutrition Facts

Serving Size: 6 servings
Calories
530
% Daily Value
Total Fat
27
Saturated Fat
11
Cholesterol
85
Sodium
1770
Dietary Fiber
3
Sugars
12
Protein
30
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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