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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Creamy Chicken Vegetable Chowder |
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Serves: 6 Print this RecipeMary Lou Cook - Fallbrook, California Bake-Off® Contest 34, 1990 Prize Winner This creamy soup is ready in just minutes and is served with Mexican-flavored crescent rolls. CHOWDER 1 1/2 cups milk or 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 turkey 1/3 cup chopped green onions 1 (11-ounce) can vacuum-packed whole kernel corn with red and green peppers, drained 1 (4 1/2-ounce) jar sliced mushrooms, undrained 1 4 1/2-ounce can chopped green chilies, drained 1 (6-ounce) package (1 1/2 cups) shredded Cheddar cheese CRESCENTS 1 (8-ounce) can refrigerated crescent rolls 1/4 cup crushed nacho tortilla chips Heat oven to 375°F. In 4-quart saucepan or Dutch oven, combine milk, broth, potato soup and 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. Shape 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. Nutrition Per Serving: Calories 520; Protein 30g; Carbohydrate 40g; Fat 27g; Sodium 1730mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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