South Louisiana Chicken And Dumplings

• 1 large sweet onion, chopped
• 1 1/2 pounds skinned and boned chicken breasts, cubed
• 1 1/2 teaspoons Creole seasoning, divided
• 4 cups water
• 1 (14 1/2-oz.) can low-sodium chicken broth
• 6 tablespoons instant roux mix
• 1 cup chopped green onions
• 6 (8-inch) flour tortillas
• Garnish: green onion curls

1. Microwave chopped onion in a small microwave-safe bowl at HIGH 2 minutes or until tender. Set aside.
2. Sprinkle chicken evenly with 1 tsp. Creole seasoning. Saute chicken in a lightly greased Dutch oven over medium-high heat 5 minutes or until lightly browned. Remove chicken using a slotted spoon.
3. Whisk together 4 cups water, broth, and roux mix. Pour mixture into Dutch oven, and stir to loosen particles from bottom. Bring to a boil over medium-high heat, whisking until smooth. Reduce heat to medium-low, and simmer 5 minutes. Stir in onion, chicken, and remaining 1/2 tsp. Creole seasoning. Cover and cook, stirring occasionally, 20 minutes. Stir in green onions.
4. Stack tortillas; cut into 2- x 1-inch strips. Add strips, 1 at a time, making a single layer over top of mixture in Dutch oven; gently submerge strips. Return mixture to a low boil; repeat with remaining strips. Cook 3 to 4 more minutes, stirring gently after 2 minutes. Garnish, if desired.
5. Note: For testing purposes only, we used Tony Chachere's Creole Instant Roux Mix.

sweet onion, chicken breasts, creole seasoning, water, chicken broth, instant roux mix, green onions, flour tortillas, green onion

Taken from www.myrecipes.com/recipe/south-louisiana-chicken-dumplings (may not work)