Chicken And Dumplings Dinner

1. 1

   Cook fryer in 2 quarts salted water until tender.

2. 2

   Cool, debone and skin fryer and return meat to the broth.

3. 3

   Add mixed vegetables.

4. 4

   Bring to a slow, rolling boil.

5. 5

   Add tortillas, broken into cracker-size pieces.

6. 6

   Cook until dumplings (tortilla pieces) are slightly opaque and tender, stirring to prevent sticking or lumping together.

7. 7

   Don't overcook, dumplings will become tough. Add black pepper to taste.

8. 8

   Serve while hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.