Lunch: Creamy Chicken-Vegetable Chowder

Progresso® broth provides a simple addition to this creamy chicken chowder packed with Green Giant® veggies. A hearty dinner served with Pillsbury® crescent dinner rolls!

Ingredients

1 1/2 cups milk or half-and-half
1 cup Progresso™ Chicken Broth (from 32-oz. carton)
1 (10 3/4-oz.) can condensed cream of potato soup
1 (10 3/4-oz.) can condensed cream of chicken soup
2 cups cubed cooked chicken or turkey
1/3 cup chopped green onions
1 (11-oz.) can whole kernel corn, red and green peppers, drained
1 (4.5-oz.) jar sliced mushrooms, drained
1 (4.5-oz.) can Old El Paso™ Chopped Green Chiles
6 oz. (1 1/2 cups) shredded Cheddar cheese

Instructions

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 °F. Shape dough as directed on can. Gently 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.

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