This is a handy, tasty recipe my Aunt Moy introduced years back. I tend to lose recipes left and right, but a new church cookbook has been printed with this recipe. Now, when I say "church" cookbook, I mean "The Dees Family Cooks: Starring Random Congregation Members." Really, they ARE the church. Anyways, church cookbooks, family or otherwise, are my personal favorites. They're recipes that have been handed down and swapped around for ages, all compiled based on demand and popularity. If you don't believe another word I say on this blog, know this: a good Southern Church cookbook will never let you down. Ever ever ever.
Not that making dumplings is hard labor, but this is much easier and faster. I also happen to like the taste of the tortillas. Of course, I played around with the recipe. I also added red pepper, onion powder, garlic powder, a touch of cumin, and enough black pepper to clear out most of my shaker.
Easy Chicken and Dumplings
1 whole chicken
2 cans cream of chicken soup
1/4 c margarine
2 c milk
1/2 c flour
1 large package flour tortilla shells
Seperate chicken into manageble chunks. Cover with water in a large pot, add salt and pepper to taste, cook until tender. Remove chicken from broth; skin, debone, and cut into bite-sized chunks. Add soup to chicken broth and mix well. Add milk and let mixture come to a boil. Cut tortilla shells into bite-sized pieces, coat in flour so they don't stick. Drop in by handfulls, constantly stirring. Add chicken peices and margarine. Let boil slowly to keep from sticking.