Creamy Chicken-Vegetable Chowder - cooking recipe

Ingredients

1 1/2 cups milk or 1 1/2 cups half-and-half
1 cup chicken broth
1 (10 3/4 ounce) can condensed cream of potato soup
1 (10 3/4 ounce) can condensed cream of chicken soup
2 cups cubed cooked chicken or 2 cups cooked turkey
1/3 cup chopped green onion
1 (11 ounce) can green giant mexicorn whole kernel corn, Red and Green Peppers, drained
1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
1 (4 1/2 ounce) can old el paso chopped green chilies
6 ounces shredded cheddar cheese
1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
1/4 cup crushed nacho cheese flavored tortilla chips

Preparation

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.
While chowder is heating, bake crescents. Heat oven to 375\u00b0F Shape dough as directed on can. Gently press top of each roll in crushed chips. Place on ungreased cookie sheet.
Bake at 375\u00b0F for 11 to 13 minutes or until golden brown. Serve chowder with crescents.