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Creamy Chicken Vegetable Chowder With Mexican Crescents

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“An easy and comforting dinner.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 12 cups half-and-half or 1 12 cups milk
  • 1 cup chicken broth
  • 1 (10 3/4 ounce) condensed cream of potato soup
  • 1 (10 3/4 ounce) cream of chicken soup
  • 2 cups cooked chicken, cubed
  • 1 (11 ounce) corn
  • 1 (11 ounce) carrots (cut into small pieces)
  • 1 (4 1/2 ounce) mushrooms (sliced & undrained)
  • 1 12 cups shredded cheddar cheese
  • Mexican Crescents
  • 1 (8 ounce) refrigerated crescent dinner rolls
  • 14 cup plain Doritos (crushed)

Directions

  1. Combine all chowder ingredients except cheese; heat over medium heat until warm.
  2. Remove from heat; add cheese and stir until melted.
  3. Mexican crescents:
  4. Shape dough like package directions.
  5. Press top of roll into chips.
  6. Bake at 375° for 11-13 minute.

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