Southwestern chili with dumplings
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cut-up cooked chicken (about 10-oz) |
| 1 | cup | Water |
| 1 | can | (15-oz) tomato sauce |
| 1 | pack | (1.75-oz) chili seasoning mix |
| 1 | can | (15-oz) black beans; undrained |
| 1 | can | (8-oz) kidney beans; undrained |
| 1 | can | (8-oz) whole kernel corn; undrained |
| ½ | cup | Shredded Cheddar cheese |
| 1½ | cup | Bisquick original baking mix |
| ½ | cup | Cornmeal |
| ⅔ | cup | Milk |
Directions
DUMPLING DOUGH
MIX chicken, water, tomato sauce and seasoning mix in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
Stir in black beans, kidney beans and corn. Prepare Dumpling Dough.
HEAT chili to boiling; reduce heat to low. Drop dough by 12 spoonfuls onto chicken mixture (do not drop directly into liquid).
COOK uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with cheese. Cover and cook about 3 minutes or until cheese is melted. 6 servings.
Dumpling Dough: Mix all ingredients until soft dough forms.
From <BettyCrocker:BisquickClassicsandNewFavorites>. Downloaded from Glen's MM Recipe Archive, .