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Joe surprised me with this recipe last week.
He cooked it one night just to pack it in our lunches. It wasn’t left over; we never did eat it for dinner. He just made it for our lunches.
Have I got a good guy or what?
Anyway, I never ate chili like this before, so it was different and very good.
Chili Chicken with Cornmeal Dumplings
Author: BettyCrocker.com
Ingredients
- 2 cups cut-up cooked chicken
- 15 ounces tomato sauce
- 30 ounces spicy chili beans in sauce, undrained
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1½ cups Bisquick mix
- ½ cup cornmeal
- ⅔ cup milk
- ½ cup shredded cheddar cheese (2 ounces)
Instructions
- In a 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.
- In a medium bowl, mix Bisquick mix, cornmeal, and milk until a 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.
- Sprinkle with cheese. Cover; cook about 3 minutes or until cheese is melted.
- Serve with a dollop of whipped cream.
Original photo from Betty Crocker.com
© 2010 – 2013, Tara Ziegmont. All rights reserved.
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{ 5 comments… read them below or add one }
I have made a recipe almost identical to this from out of the Bisquick cook book for us here and it was great. I had ground beef instead of chicken, but I will have to try the chicken kind one day. Our cheese went into the dumplings and on top also.
All I can say is, yum!
Mister Linky is up for this week's Crock Pot Wednesday. I figured with the busy week and weekend, that we should get an early start. I hope you will come on over and join me. There's a giveaway going on.
new recipe to me looks delicious we often have chilli with cornbread and I bet this is great
Oh wow, I never made dumplings with cornmeal AND Bisquick before – great idea! And I bet they go fantastically with the chili!