Title: Southwestern Chili with Dumplings
Categories: Poultry
Yield: 6 Servings

2 c Cut-up cooked chicken (about
-10-oz)
1 c Water
1 cn (15-oz) tomato sauce
1 pk (1.75-oz) chili seasoning
-mix
1 cn (15-oz) black beans;
-undrained
1 cn (8-oz) kidney beans;
-undrained
1 cn (8-oz) whole kernel corn;
-undrained
1/2 c Shredded Cheddar cheese

-------------------------------DUMPLING DOUGH-------------------------------
1 1/2 c Bisquick original baking mix
1/2 c Cornmeal
2/3 c Milk

MIX chicken, water, tomato sauce and seasoning mix in Dutch oven. Heat to
boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally.
Stir in black beans, kidney beans and corn. Prepare Dumpling Dough.

HEAT chili to boiling; reduce heat to low. Drop dough by 12 spoonfuls onto
chicken mixture (do not drop directly into liquid).

COOK uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with
cheese. Cover and cook about 3 minutes or until cheese is melted. 6
servings.

Dumpling Dough: Mix all ingredients until soft dough forms.

From . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.