Creamy Chicken-Vegetable Chowder

INGREDIENTS

Chowder

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 Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained

1

(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

1

(4.5-oz.) can Old El Paso® Chopped Green Chiles

6

oz. (1 1/2 cups) shredded Cheddar cheese

DIRECTIONS

• 1In 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.
• 2While 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.
• 3Bake at 375°F. for 11 to 13 minutes or until golden brown. Serve chowder with crescents.