Chicken Chili with Cornbread Dumplings

Chicken Chili with Cornbread Dumplings

Come and get it! Hearty chili and cornbread fare is ready in just 30 minutes.

Prep Time

15

Minutes

Total Time

30

Minutes

Makes

6

servings

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) Green Giant® SteamCrisp® Mexicorn® whole kernel corn with red and green peppers, undrained
1
can (4.5 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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Use a deli-roasted chicken for a quick way to get the chicken for this recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 4g,
    • Trans Fat 1g),
  • Cholesterol 65mg;
  • Sodium 1160mg;
  • Total Carbohydrate 61g
    • (Dietary Fiber 7g,
    • Sugars 6g),
  • Protein 30g;
Percent Daily Value*:
    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 Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.