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Categories:Viewed: 42 - Published at: 3 years ago
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 small pkg. Mexican Velveeta cheese
- dumplings (may use flour tortillas), cut into short strips
Method
- In large saucepan, boil the chicken.
- While chicken boils, mix together both soups in another saucepan.
- Cut cheese into blocks and add to soups.
- Simmer over medium heat just until soup boils and cheese is melted.
- Take chicken out of stock and cut up; add cut-up chicken and soup mixture back to stock.
- Bring to boil, stirring frequently.
- Add dumplings last; cook about 5 minutes longer or until dumplings are done.
