Chicken and Dumplings

• 1 whole roasting chicken
• 1 (12 ounce) package burrito-size flour tortillas (I use Azteca super size soft flour tortillas found in the dairy section)
• 2 (10 1/2 ounce) cans cream of chicken soup
• 1 (10 1/2 ounce) can cream of mushroom soup
• 2 (15 ounce) cans chicken broth
• 1 large onion, chopped
• salt and pepper

1. Cook chicken, debone and reserve broth.
2. Cut stack of tortillas in 1/2 inch strips.
3. In a large pot add 2 cans chicken broth, onion, salt and pepper.
4. Bring to a boil and cook until onions are translucent.
5. Add soups, stir well and bring to a boil.
6. Add chicken, stir well and bring to a boil.
7. Simmer 5 minutes.
8. Tear tortilla strips into bite size pieces, toss into pot and stir well.
9. Simmer 10-15 minutes.
10. If too thick, add reserved broth to desired consistency.
11. If desired, transfer to crockpot to keep warm until serving.
12. Freezes well.

chicken, flour tortillas, cream of chicken soup, cream of mushroom soup, chicken broth, onion, salt

Taken from www.food.com/recipe/chicken-and-dumplings-178013 (may not work)