Mexican Chicken 'N Dumplings - cooking recipe

Ingredients

4 chicken breasts, boneless and skinless
1 can cream of chicken soup
1 can cream of celery soup
1 small pkg. Mexican Velveeta cheese
dumplings (may use flour tortillas), cut into short strips

Preparation

In large saucepan, boil the chicken.
While chicken boils, mix together both soups in another saucepan.
Cut cheese into blocks and add to soups.
Simmer over medium heat just until soup boils and cheese is melted.
Take chicken out of stock and cut up; add cut-up chicken and soup mixture back to stock.
Bring to boil, stirring frequently.
Add dumplings last; cook about 5 minutes longer or until dumplings are done.