Plains Edition Recipes for 10-23-10 | TheFencePost.com

Plains Edition Recipes for 10-23-10

From the kitchen of: Lori Hart, Morrill, Neb.

1 can condensed cream of chicken soup (undiluted)

4 c. water

2 c. chicken, cooked & cubed

4 flour tortillas (6″) cut into 2-1/2″ strips

minced fresh parsley

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In 3 quart saucepan, bring the soup and water to a boil. Stir in chicken and tortilla strips; reduce heat to medium-low. Cook, uncovered for 25-30 minutes; stir occassionally. Sprinkle with parsley. Tortilla strips will taste like dumplings. Yield: 6 servings.

From the kitchen of: Lori Hart, Morrill, Neb.

1 can condensed cream of chicken soup (undiluted)

4 c. water

2 c. chicken, cooked & cubed

4 flour tortillas (6″) cut into 2-1/2″ strips

minced fresh parsley

In 3 quart saucepan, bring the soup and water to a boil. Stir in chicken and tortilla strips; reduce heat to medium-low. Cook, uncovered for 25-30 minutes; stir occassionally. Sprinkle with parsley. Tortilla strips will taste like dumplings. Yield: 6 servings.

From the kitchen of: Lori Hart, Morrill, Neb.

1 can condensed cream of chicken soup (undiluted)

4 c. water

2 c. chicken, cooked & cubed

4 flour tortillas (6″) cut into 2-1/2″ strips

minced fresh parsley

In 3 quart saucepan, bring the soup and water to a boil. Stir in chicken and tortilla strips; reduce heat to medium-low. Cook, uncovered for 25-30 minutes; stir occassionally. Sprinkle with parsley. Tortilla strips will taste like dumplings. Yield: 6 servings.