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CHILI, CHICKEN CHILI WITH CORNBREAD DUMPLINGS

Betty Crocker Ultimate Bisquick Cookbook
Prep Time: 10 Minutes
Start To Finish: 30 Minutes
6 Servings



Ingredients

CHILI
• 3 cups cubed cooked chicken
• 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) whole kernel corn with red and green peppers, undrained
• 1 can (4.5 oz) chopped green chiles
• 1 teaspoon ground cumin

DUMPLINGS
• 1/3 cups Original Bisquick mix
• 2/3 cup yellow cornmeal
• 2/3 cup milk


Directions

1. In 5-quart nonstick Dutch oven, heat all chili ingredients over medium-high heat, stirring occasionally, until bubbly.

2. Meanwhile, in medium bowl, stir all dumpling ingredients until soft dough forms.

3. Drop dough by 6 rounded spoonfuls onto simmering chili. Reduce heat to medium-low. Cover; cook 13 to 15 minutes or until dumplings are dry.

High Altitude (3500-6500 ft): After adding dumplings, simmer covered 14 to 16 minutes.

Nutrition
1 Serving:
Calories 490 (Calories From Fat 120); Total Fat 13g (Saturated Fat 4g); Cholesterol 65mg; Sodium 1250mg; Total Carbohydrate 60g (Dietary Fiber 9g; Sugars 6g); Protein 31g
% Daily Value: Vitamin A 15%; Vitamin C 4%; Calcium 10%; Iron 25%
Exchanges: 3 Starch, 1 Other Carbohydrate, 3 Very Lean Meat, 2 Fat
Carbohydrate Choices: 4

 

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