INGREDIENTS

INSTRUCTIONS

Mix chicken and tomato saucein 4-quart Dutch oven. Heat to boiling;
reduceheat. Cover and simmer 5 minutes, stirring occasionally. Stir in
beans and corn. Heat to boiling, reduce heat to low.  In a mixing bowl,
combine bisquick, milk, and cornmeal until soft  dough forms. Drop by
12 spoonfuls of batter onto hot chili. Cook  uncovered 10 minutes.
Cover and cook 10 minutes longer. Sprinkle with  cheese. Cover and cook
3 minutes or until cheese is melted.  Note: Stir in dessired amount of
chili powder with beans.  My note: I didn't need to add chili powder. I
used Old El Paso's Mexe  beans and they were plenty spicy.  Posted to
EAT-L Digest  by Amy Smalley <as5x@AVERY.MED.VIRGINIA.EDU>  on Sep 5,
1997

A Message from our Provider:

“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”

Nutrition (calculated from recipe ingredients)
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Calories: 665
Calories From Fat: 241
Total Fat: 27.3g
Cholesterol: 72.3mg
Sodium: 3201.3mg
Potassium: 1681.9mg
Carbohydrates: 70.4g
Fiber: 8.1g
Sugar: 20.7g
Protein: 37.3g