Creamy Chicken-Vegetable Chowder

• 1 1/2 cups milk or 1 1/2 cups half-and-half
• 1 cup chicken broth
• 1 (10 3/4 ounce) can condensed cream of potato soup
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 2 cups cubed cooked chicken or 2 cups cooked turkey
• 1/3 cup chopped green onion
• 1 (11 ounce) can green giant mexicorn whole kernel corn, Red and Green Peppers, drained
• 1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
• 1 (4 1/2 ounce) can old el paso chopped green chilies
• 6 ounces shredded cheddar cheese
• 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
• 1/4 cup crushed nacho cheese flavored tortilla chips

1. 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.
2. While chowder is heating, bake crescents. Heat oven to 375u0b0F Shape dough as directed on can. Gently press top of each roll in crushed chips. Place on ungreased cookie sheet.
3. Bake at 375u0b0F for 11 to 13 minutes or until golden brown. Serve chowder with crescents.

milk, chicken broth, condensed cream, condensed cream, chicken, green onion, green giant mexicorn, mushrooms, green chilies, cheddar cheese, nacho cheese

Taken from www.food.com/recipe/creamy-chicken-vegetable-chowder-237680 (may not work)