Chili Chicken with Cornmeal Dumplings

2 Ratings

2 Reviews

Kitchen Tested

Prep 10 min
Total 40 min
Servings 6

Savor a delicious new twist on chili, using chicken instead of beef and cooking cornmeal dumplings on top.

By Betty Crocker Kitchens

Updated November 2, 2016

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)

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.

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 100

% Daily Value

Total Fat: 11g; 17%
Saturated Fat 3 1/2g 18% Trans Fat 0g
Cholesterol: 50mg; 17%
Sodium: 1820mg; 76%
Potassium: 1140mg; 33%
Total Carbohydrate: 65g; 22%
Dietary Fiber 8g 32% Sugars 12g
Protein: 28g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 8%; 8%
Calcium: 30%; 30%
Iron: 30%; 30%

Exchanges:

3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;