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Ingredients
- 2 c. Cut-up cooked chicken
- 1 can (15 ounce) tomato sauce
- 2 can (15 ounce) spicy chili beans, undrained
- 1 can (8 ounce) whole kernel corn, undrained
- 1 1/2 c. Bisquick
- 1/2 c. Cornmeal
- 2/3 c. Lowfat milk
- 1/2 c. Shredded cheddar cheese
Directions
- Mix chicken and tomato saucein 4-qt Dutch oven. Heat to boiling; reduceheat. Cover and simmer 5 min, stirring occasionally. Stir in beans and corn. Heat to boiling, reduce heat to low.
- In a mixing bowl, combine bisquick, lowfat milk, and cornmeal till soft dough forms. Drop by 12 spoonfuls of batter onto warm chili. Cook uncovered 10 min. Cover and cook 10 min longer. Sprinkle with cheese. Cover and cook 3 min or possibly till cheese is melted.
- Note: Stir in dessired amount of chili pwdr with beans.
- My note: I didn't need to add in chili pwdr. I used Old El Paso's Mexe beans and they were plenty spicy.
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