Mexican Chicken and Dumplings
By: Charlotte Conley – Dough Rollers Homemaker Club
Sharing Our Best Cookbook
4 boneless, skinless chicken breast
1 (20 pkg.) tortillas
1 ½ qt. chicken broth
2 cans of cream of chicken soup
Cook chicken until tender. Remove chicken and cut into cubes or shred. Add cream of chicken soup to the broth and whisk together. Cut up tortillas into 2” squares. When the broth comes to a boil, add squares (one at a time). Add chicken, salt, and pepper to taste; you can also add parsley flakes, and a small amount of celery salt if you like. Cover and simmer for 30 minutes.