| Southwestern Chili with Dumplings
2 cups of cut-up cooked chicken
1 cup of Water
1 can (15-oz) tomato sauce
1 pk (1.75-oz) chili seasoning
one (15-oz) can of black beans; undrained
one (8-oz) can of kidney beans; undrained
one (8-oz) can of whole kernel corn; undrained
1/2 cup of Shredded Cheddar cheese
DUMPLING DOUGH
1 1/2 cups of Bisquick original baking mix
1/2 cup of cornmeal
2/3 cup of milk |
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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. Serving Size: 6 From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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