Chicken Chili With Cornmeal Dumplings
2 cups cooked, chopped chicken
1 (15 ounce) can tomato sauce
2 (16 ounce) cans chili beans in zesty sauce
1 (8 ounce) can corn
1 1/2 cups biscuit baking mix
1/2 cup cornmeal
2/3 cup milk
1/2 cup shredded cheddar cheese
In dutch oven, combine chicken and tomato sauce. Heat to a boil. Reduce heat. Cover and simmer for 5 minutes, stirring occasionally. Stir in beans and corn. Heat to a boil. Reduce heat to low. In bowl, combine baking 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 for 10 minutes. Cover. Cook for 10 minutes. Sprinkle with cheese. Cover and cook for 3 minutes, or until cheese is melted.