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Chicken Chili with Cornbread Dumplings
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-
Prep
15
min
-
Total
30
min
-
Servings
6
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Ingredients
Chili
-
3
cups cubed cooked chicken
-
1 1/2
cups water
-
1
can (10 3/4 oz) condensed cream of chicken soup
-
1
can (15 oz) navy beans, drained, rinsed
-
1
can (11 oz) whole kernel corn with red and green peppers, undrained
-
1
can (4 oz) Old El Paso™ Chopped Green Chiles
-
1
teaspoon ground cumin
Dumplings
-
1 1/3
cups Original Bisquick™ mix
-
2/3
cup yellow cornmeal
-
2/3
cup milk
-
1
teaspoon chili powder
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Steps
-
1
In 5-quart nonstick Dutch oven, heat chili ingredients over medium-high heat, stirring occasionally, until bubbly.
-
2
Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
-
3
Drop dough by 6 rounded spoonfuls onto simmering chili. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until dumplings are dry.
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-
Use a deli-roasted chicken for a quick way to get the chicken for this recipe.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 490
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 1g
- Cholesterol
- 65mg
- 22%
- Sodium
- 1160mg
- 49%
- Potassium
- 520mg
- 15%
- Total Carbohydrate
- 61g
- 20%
- Dietary Fiber
- 7g
- 30%
- Sugars
- 6g
- Protein
- 30g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 8%
- 8%
- Calcium
- 10%
- 10%
- Iron
- 25%
- 25%
Exchanges:
3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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