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Chili Chicken with Cornmeal Dumplings

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By Betty Crocker Kitchens
Updated Nov 2, 2016
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Savor a delicious new twist on chili, using chicken instead of beef and cooking cornmeal dumplings on top.

Chili Chicken with Cornmeal Dumplings

  • Prep Time 10 min
  • Total 40 min
  • Servings 6
  • Ingredients 8
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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)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Sprinkle with cheese. Cover; cook about 3 minutes or until cheese is melted.

Nutrition

470 Calories
11g Total Fat
28g Protein
65g Total Carbohydrate
12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
100
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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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