1 can (10 3/4oz) condensed cream of chicken soup, undiluted 4 cups water 2 cups cubed cooked chicken 4 flour tortillas (7 inches), cut into 2 1/2 inch strips Minced fresh parsely
Preparations:
In a 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, stirring occasionally. Sprinkle with parsely.
Post #36
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