Tuesday, March 2, 2010

Chicken Chili and Cornmeal Dumplings

I had a tiny bit of baking mix left and wanted to use it up so I found this recipe at Betty Crocker. I changed it a little, as usual, but it was very delicious and easy to make. The dumplings were light and tasty and a good complement to the thick chili.

Chili Chicken and Cornmeal Dumplings

2 chicken breasts, cooked and diced
1 can chili beans
1 small can tomato sauce
several dashes of hot sauce
3/4 c baking mix
1/4 c cornmeal
1/3 c milk
cheddar cheese

1. In a large pot, heat the chicken, tomato sauce, and water (refill the tomato sauce can with water) until boiling. Reduce heat, cover and simmer for 5 minutes. Stir in beans and let come to boil and then reduce heat to low.
2. In a bowl, mix together baking mix, cornmeal, and milk until a soft dough forms. Drop by spoonfuls onto hot chili. Cook uncovered for 10 minutes, then cover and cook for another 10 minutes.
3. Sprinkle about 1/4 c cheddar cheese over the top, cover and cook for about three minutes.

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