CHICKEN CHILI WITH CORNBREAD DUMPLINGS

Chicken Chili with Cornbread Dumplings image

Come and get it! Hearty chili and cornbread fare is ready in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

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Ingredients

3 cups cubed cooked chicken
1 1/2 cups water
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (15 oz) navy beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, undrained
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 teaspoon ground cumin
1 1/3 cups Original Bisquick™ mix
2/3 cup yellow cornmeal
2/3 cup milk
1 teaspoon chili powder

Steps:

In 5-quart nonstick Dutch oven, heat chili ingredients over medium-high heat, stirring occasionally, until bubbly.
Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
Drop dough by 6 rounded spoonfuls onto simmering chili. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until dumplings are dry.

Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 65 mg, Fiber 7 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 6 g, TransFat 1 g