Recipe: Chicken Rice Vegetable Chowder (using cooked chicken and cooked rice)

CHICKEN RICE VEGETABLE CHOWDER

2 cans (10 3/4 oz. each) condensed cream of chicken soup
1 (14 1/2 oz.) can chicken broth
1 1/2 cups milk
2 cups cubed cooked chicken
1/3 cup chopped green onions
1 (15 oz.) can Veg-All Mixed Vegetables (or 2 cups frozen mixed vegetables, thawed)
1 (3.5 oz.) bag Success Rice, cooked (or 2 cups cooked rice)
1 (4 oz.) can chopped green chilies, drained
1 1/2 cups shredded Cheddar cheese

In saucepan mix (undiluted) soup, broth and milk. Add chicken, onions, mixed vegetables, rice and green chilies. Over medium-high heat, heat to a boil. Cook over low heat 5 to 8 minutes.

Remove from heat. Add cheese and stir until cheese is melted.

Makes 6 servings
Adapted from source: Recipe booklet: Superb Holiday Recipes Cookbook from Campbell's Soups and Select Quality Brands, 1994

More recipes from this booklet: Superb Holiday Recipes Cookbook