Ingredients
3
cups cubed cooked chicken
1 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) Old El Paso™ chopped green chiles
1
teaspoon ground cumin
1 1/3
cups Original Bisquick™ mix
2/3
cup yellow cornmeal
2/3
cup milk
1
teaspoon chili powder
Preparation
In 5-quart nonstick Dutch oven, heat chili ingredients over medium-high heat, stirring occasionally, until bubbly.
Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
Drop dough by 6 rounded spoonfuls onto simmering chili. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until dumplings are dry.
