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Chili Chicken with Dumplings, 1993 recipe

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Chili Chicken

2 cups cut-up cooked chicken
1 can (15 oz.) tomato sauce
2 cans (15 oz. each) spicy chili beans, undrained
1 can (about 8 oz.) whole kernal corn, undrained
Bisquick Dumplings (below)
1/2 cup shredded Cheddar cheese (2 oz.)

Mix chicken and tomato sauce in 4-quart Dutch oven. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low. Prepare Dumplings. Drop by 12 spoonfuls onto hot chili. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with cheese. Cover and cook about 3 minutes or until cheese is melted. Makes 6 servings.

Dumplings: Mix 1 1/2 cups Bisquick Original or Reduced Fat baking mix, 1/2 cup cornmeal and 2/3 cup milk until soft dough forms. Note: Stir in desired amount of chili powder with the beans.

 Click here for a recipe for Tangy Chicken with Tomatoes and Herbs.

Via Eudaemonius

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