Creamy Chicken Vegetable Chowder With Mexican Crescents

• 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
• 1 (8 ounce) refrigerated crescent dinner rolls
• 14 cup plain Doritos (crushed)

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.

milk, chicken broth, condensed cream, cream of chicken soup, chicken, corn, carrots, mushrooms, cheddar cheese, rolls, doritos

Taken from www.food.com/recipe/creamy-chicken-vegetable-chowder-with-mexican-crescents-126848 (may not work)