Serves: 6
Total Calories: 536
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 Creamy Chicken Vegetable Chowder recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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