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Prep 10min
Total40min
Servings6
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Ingredients
2
cups cut-up cooked chicken
1
can (15 oz) tomato sauce
2
cans (15 oz each) spicy chili beans in sauce, undrained
1
can (7 oz) whole kernel corn, undrained
1 1/2
cups Original Bisquick™ or Bisquick Heart Smart® mix
1/2
cup cornmeal
2/3
cup milk
1/2
cup shredded Cheddar cheese (2 oz)
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Steps
1
In 4-quart Dutch oven, mix chicken and tomato sauce. Heat to boiling; reduce heat. Cover; simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling; reduce heat to low.
2
In medium bowl, mix Bisquick mix, cornmeal and milk until soft dough forms. Drop dough by 12 spoonfuls onto hot chili (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover; cook 10 minutes longer.
3
Sprinkle with cheese. Cover; cook about 3 minutes or until cheese is melted.
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Jazz up the flavor by adding a few drops of red pepper sauce or 1 to 2 teaspoons of
chili powder to the chicken mixture.
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