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

1

                        can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

1/4

cup crushed nacho-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°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.