CHICKEN AND DUMPLINGS WITH TORTILLAS | Central Texas Food Bank

Ingredients

• 1 tbsp. canola oil
• 1 cup diced onion
• 1 cup diced celery
• 2 tbsp. of canola oil
• 6 tbsp. of all-purpose flour or whole wheat flour
• 3 cups of low sodium chicken broth
• 1 cup fat-free or low-fat milk
• 1 cup carrot and peas frozen mix
• 25oz. canned chicken breast, shredded
• 1 bay leaf
• ½ tsp. of celery salt
• ¼ tsp. of thyme
• ½ tsp. of black pepper
• 5 corn or whole wheat flour tortillas cut into 1 inch pieces
• 2-3 tbsp. of chopped fresh parsley