| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
Poultry |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Cut-up cooked chicken (about 10-oz) |
| 1 |
c |
Water |
| 1 |
cn |
(15-oz) tomato sauce |
| 1 |
pk |
(1.75-oz) chili seasoning mix |
| 1 |
cn |
(15-oz) black beans; undrained |
| 1 |
cn |
(8-oz) kidney beans; undrained |
| 1 |
cn |
(8-oz) whole kernel corn; undrained |
| 1/2 |
c |
Shredded Cheddar cheese |
| 1 1/2 |
c |
Bisquick original baking mix |
| 1/2 |
c |
Cornmeal |
| 2/3 |
c |
Milk |
INSTRUCTIONS
DUMPLING DOUGH
MIX chicken, water, tomato sauce and seasoning mix in Dutch oven. Heat to
boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
Stir in black beans, kidney beans and corn. Prepare Dumpling Dough.
HEAT chili to boiling; reduce heat to low. Drop dough by 12 spoonfuls onto
chicken mixture (do not drop directly into liquid).
COOK uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with
cheese. Cover and cook about 3 minutes or until cheese is melted. 6
servings.
Dumpling Dough: Mix all ingredients until soft dough forms.
From <Betty Crocker: Bisquick Classics and New Favorites>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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