Recipe - Creamy Chicken And Dumplings

7 cup Water
3 pound Broilerfryer chicken; cut
up
1 md Onion; halved
1 One half teaspoon Salt
One fourth teaspoon Pepper
4 Flour tortillas; (about 7"
in diameter), cut in 1inch
strips, up to 5
One fourth cup Unsifted flour
8 ounce Borden sour cream
Chopped parsley or paprika

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 One fourth 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 MCRecipe Digest by Barb at PK abprice@wf.net on Apr 21, 1998