Here is the original recipe with notes on how I sometimes modify the recipe to make it quicker.
Mae Hollloway's Easy Chicken and Dumplings8 fajita- size flour tortillas, cut into one inch squares
2. 5 lb chicken, cooked and debones
1.5 quarts chicken broth (saved from cooking chicken)
1 (12 oz) can evaporated milk
2 TBSP Whyler's instant chciken bouillon
2 TBSP Mrs. Dash
Cut up chicken (this is a whole chicken, cut into pieces) and cook in pan filled with enough water to cover chicken and 1 TBSP bouillon. Put on lid and simmer one hour or until chicken is tender.
Cool and de-bone chicken. Cut into bite-size pieces. Put in a large bowl. Leave 1.5 quarts of chicken broth in the pan for later.
Use scissors to cut tortillas into one inch squares. Be sure to separate pieces or they will lump together.
Use reserved chicken broth to bring to a boil with 1 can of milk, 1 TBSP bouillon, and Mrs. Dash.
Add tortillas to boiling broth and stir.
Add chicken last and be sure to stir gently. The chicken gets stringy if you stir too much!
This is a great dish to take to a potluck. I was first introduced to this dish at a potluck.
Start with a rotisserie chicken. Pull as much meat off the bones as you can. Chop and set aside. Put the remaining chicken bones in the pot with 1.5 quarts of water and 1 tablespoon of Tone's Chicken Soup Base. Bring to a boil and simmer 20-30 minutes. Remove bones and pull off remaining chicken. Follow the recipe as written from this point.