Chicken Chili and Cornmeal Dumplings....

Always a staple in winter time, Chili can sometimes take a lot of time, but this is quick, easy, and VERY yummy....even my kids like it!

2 C. Cut up Chicken (I use bottled, 1/2 a quart)

1 Can (15 oz) Tomato Sauce

2 cans (15 oz) Chili Beans in Sauce (I just use our regular Western Family chili)

1 Can (7 oz) Corn, undrained (I use a bag of semi-thawed, frozen corn anywhere from 2-3 cups)

1 1/2 C Bisquick

1/2 C Cornmeal

2/3 C Milk
1/2 C Shredded Cheddar Cheese
In a 4 quart pot, mix chicken and tomato sauce.  Heat to boiling and then reduce, covering and simmering for 5 minutes.  Stir in chili and corn and heat to boiling, then reduce heat to low.

In a bowl, mix bisquick, cornmeal, and milk into soft dough.  Drop by spoonfuls into hot pot, about 12 spoonfuls, and then cook uncovered for 10 minutes before covering and cooking for 10 more.  Sprinkle with cheese, cover and cook for about 3 more minutes and VIOLA!  Dinner-time! 

About 6 servings.  (From BettyCrocker.com)