Mix chicken and tomato saucein 4-quart Dutch oven. Heat to boiling; reduceheat. Cover and simmer 5 minutes, stirring occasionally. Stir in beans and corn. Heat to boiling, reduce heat to low. In a mixing bowl, combine bisquick, milk, and cornmeal until soft dough forms. Drop by 12 spoonfuls of batter onto hot chili. Cook uncovered 10 minutes. Cover and cook 10 minutes longer. Sprinkle with cheese. Cover and cook 3 minutes or until cheese is melted. Note: Stir in dessired amount of chili powder with beans. My note: I didnt need to add chili powder. I used Old El Pasos Mexe beans and they were plenty spicy. Posted to EAT-L Digest by Amy Smalley
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|Serving Size: 1 Serving (285g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 194 (21%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 62.6mg||19 %|
|Sodium 372.4mg||13 %|
|Potassium 326.6mg||9 %|
|Total Carbohydrate 146.6g||43 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 141.2g|
|Protein 34.2g||49 %|
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Calories per serving: 933
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