1In 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.
2In 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.
3Sprinkle with cheese. Cover; cook about 3 minutes or until cheese is melted.