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December 15, 2006

Recipe of the Week: Mexican Chicken and Dumplings

Much like a lot of bloggers write about their favorite books or movies or their Hero of the Day (I won't mention any names, Steven).  I decided to have a recipe of the week column.  So here is something I doctored up from November's Southern Living magazine.  They called it Chicken Soppa, I call it Mexican Chicken and Dumplings.

2 can cream of chicken soup

1 can chicken broth

1/2 of a rotisserie chicken (meat pulled apart)

1 packet of taco chicken seasoning

1 clove garlic (pressed)

lime juice

8-10 fajita size tortillas

1 8oz block of sharp cheddar cheese shredded

Combine first 6 ingredients on stove top.  Heat on high until for about 5-7 minutes.  Remove from heat.  Tear tortillas into dumpling size pieces and add to mixture.  Stirring every few tortillas.  Add cheese.  Pour mixture into baking dish, top with extra cheese if desired.  Cook at 350 until bubbly.  This was delicious! (You can also add a can of tomatoes with diced chilies for extra flavor.)  Enjoy!

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Comments

Holly - I made this for dinner, it was great! I am going to put it in my rotation:) Thanks

That sounds great! I'll have to try that!

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