Retro Apple Crisp
Retro Creamed Tuna

Chili Chicken with Dumplings, 1993 recipe


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


Feed You can follow this conversation by subscribing to the comment feed for this post.

The comments to this entry are closed.