CHILI CHICKEN WITH CORNMEAL DUMPLINGS

Chili Chicken with Cornmeal Dumplings image

Savor a delicious new twist on chili, using chicken instead of beef and cooking cornmeal dumplings on top.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

2 cups cut-up cooked chicken
1 can (15 oz) tomato sauce
2 cans (15 oz each) spicy chili beans in sauce, undrained
1 can (7 oz) whole kernel corn, undrained
1 1/2 cups Original Bisquick™ or Bisquick Heart Smart® mix
1/2 cup cornmeal
2/3 cup milk
1/2 cup shredded Cheddar cheese (2 oz)

Steps:

In 4-quart Dutch oven, mix chicken and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low.
In medium bowl, mix Bisquick mix, cornmeal and milk until soft dough forms. Drop dough by 12 spoonfuls onto hot chili (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.
Sprinkle with cheese. Cover; cook about 3 minutes or until cheese is melted.

Nutrition Facts : Calories 470, Carbohydrate 65 g, Cholesterol 50 mg, Fat 1/2, Fiber 8 g, Protein 28 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1820 mg, Sugar 12 g, TransFat 0 g