Wednesday, April 9, 2008

Easy Chicken and Dumplings

Easy Chicken and Dumplings
From: swampbear

4 to six chicken breast halves, deboned (or legs or thighs or an combination of white and dark you desire)
6 cups of water
1 ten ounce can of cream of chicken soup
One-half cup of water
1 13.5 ounce package of flour tortillas

Cover the chicken with water and boil until tender. Remove the chicken and cut into bite sized pieces. Set aside. Cut the tortillas into one inch squares or into strips. Bring the broth to a boil and drop the tortillas, one at a time, stirring frequently to keep the tortillas from sticking together. They will be done in just a couple of minutes. Combine the soup and the one-half cup of water. Add to dumplings. Return chicken pieces to the pot.

This recipe can be halved (still use all the soup though) or doubled or tripled...whatever! If you double, triple, whatever, use two cans of cream of chicken soup and three-fourths of a cup of water. It's the soup and water that thickens the chicken and dumplings.

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