Creamy chicken and dumplings

1 Servings

Ingredients

Quantity Ingredient
7 cups Water
3 pounds Broiler-fryer chicken; cut up
1 medium Onion; halved
1½ teaspoon Salt
¼ teaspoon Pepper
4 Flour tortillas; (about 7\" in diameter), cut in 1-inch strips, up to 5
¼ cup Unsifted flour
8 ounces Borden sour cream
Chopped parsley or paprika

Directions

In Dutch oven or large heavy saucepan, combine water, chicken, onion, salt and pepper; bring to a boil. Cover and simmer 1 hour or until tender.

Remove chicken from broth; cool.

Bone chicken; return to broth. Bring to a boil.

Drop about ¼ of the tortilla strips in boiling broth to cover surface; cover and simmer 2 minutes. Repeat until all strips are added.

Remove from heat.

Blend flour into sour cream; slowly stir into broth and heat through, stirring constantly.

Garnish with chopped parsley. Refrigerate leftovers.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98 Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 21, 1998

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