Chili Chicken and Dumplings Recipe

This Recipe is meant for Scouts BSA.

2 10oz cans cooked chicken breasts
1 15oz can tomato sauce
2 15oz cans chili beans
1 8oz can corn
1 1/2 cup Bisquick
1/2 cup cornmeal
2/3 cup milk
1/2 cup cheddar cheese, shredded

main course

Heat dutch oven to 350 degrees for Stewing.
Pour in undrainded chicken and tomato sauce.
Heat to boiling, then reduce heat to 275 degrees.
Simmer for 10 minutes, stirring occasionally.
Stir in undrained beans and corn.
Heat to boiling again.

While beans and corn are heating up, combine Bisquick, cornmeal, and milk in a mixing bowl.
Stir until it becomes dough.

After chili has reached boiling, reduce heat to 275 degrees.
Drop dough on top of chili by spoonfuls to cover the top.
Stew uncovered for 10 minutes.
Cover and Stew 10 minutes.
Sprinkle cheese on top of dumplings.
Cover and Bake 10 minutes (with coals on lid), until cheese melts.
Serves 6-8.


(photo from Christian P.)