Easy Chicken and Dumplings

• 4 large bone in chicken breasts
• salt, on hand
• pepper, on hand
• garlic powder, on hand
• 12 large yellow onion, chopped fine
• 1 (10 3/4 ounce) can cream of chicken soup
• 14 cup butter
• 2 chicken bouillon cubes
• 1 12 teaspoons garlic powder
• 2 teaspoons salt (add or lessen just depends on taste)
• 2 teaspoons black pepper
• 8 flour tortillas (me casa is a good brand, make sure they are thick and not dingy, try not to get tortillias from the)

1. Cover the chicken breast with water (about 1 inch above).
2. Put a dash of salt, pepper, and garlic powder in the water and boil until chicken is cooked.
3. Remove chicken breast and let cool.
4. Remove any debris from the broth.
5. Add the 2 bullion cubes, soup, and 1 1/2 cup of water to the broth and bring to a light boil.
6. Add the de-boned chicken back into the pot.
7. Add all remaining ingredients except tortillias and boil.
8. while this is cooking, stack the tortillias (about 5 to a stack) and cut in long strips, then into quarters.
9. Drop them into the boiling pot, reduce heat, cover and simmer.
10. Taste broth and see if you need to add any seasonings, serve with cornbread or rolls!

chicken breasts, salt, pepper, garlic, yellow onion, cream of chicken soup, butter, chicken bouillon cubes, garlic, salt, black pepper, flour tortillas

Taken from www.food.com/recipe/easy-chicken-and-dumplings-99902 (may not work)