Yield: 1 Servings
|2 cups||Cut-up cooked chicken|
|1 can||(15 oz) tomato sauce|
|2 cans||(15 oz) spicy chili beans; undrained|
|1 can||(8 oz) whole kernel corn; undrained|
|½ cup||Shredded cheddar cheese|
Mix chicken and tomato saucein 4-quart Dutch oven. Heat to boiling; reduceheat. Cover and simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling, reduce heat to low.
In a mixing bowl, combine bisquick, milk, and cornmeal until soft dough forms. Drop by 12 spoonfuls of batter onto hot chili. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with cheese. Cover and cook 3 minutes or until cheese is melted.
Note: Stir in dessired amount of chili powder with beans.
My note: I didn't need to add chili powder. I used Old El Paso's Mexe beans and they were plenty spicy.
Posted to EAT-L Digest by Amy Smalley <as5x@...> on Sep 5, 1997