Shortcut Chicken and Dumplings

READY IN: 45mins
YIELD: 2 cups


  • 1
    rotisserie cooked chicken
  • 1
    (20 ounce) package tortillas
  • 1
    (32 ounce) box chicken broth
  • 1
    (8 ounce) can cream of mushroom soup
  • 1
    (8 ounce) can cream of chicken soup
  • 12
    cup butter
  • 1
    cup flour


  • First, pick all of the usable meat off of the rotisserie chicken. You could use leftover chicken or anything else you have as well to make this a "round 2 recipe". Put the chicken in a bowl to the side.
  • Chop your tortillas into strips approximately 1 inch wide. You can use any size tortillas for this, just depending on if you want more or less dumpling in your chicken and dumplings.
  • Ok, in a large stew pot over medium heat, dump your broth, cream of chicken, and cream of mushroom soups, and whisk all together. I usually add about a can or two or water as well, just fill the empty cans of cream soup. You'll be adding a thickener later so keep this in mind, depending on how thick you like your liquid to be.
  • In a mug or bowl, microwave and melt your stick of butter, and then add your flour to make a rue base. You will want to add flour until there is a paste type consistency. Once the rue is mixed together, add to your heating stew pot, and whisk in until blended.
  • Now that you have all of your liquid base heating, wait until simmering and add your chicken and tortilla strips. You can stir more than average dumplings as the tortilla strips hold up well and don't break easily.
  • Let all this simmer together until your dumplings are tender and your liquid thickens a little, making sure to give your flour from the rue time to cook off that flour flavor. If needed, make more rue as described in step 4, and add more rue to thicken your liquid some.