Chili Chicken - cooking recipe

Ingredients

2 c. cut-up, cooked chicken
1 (15 oz.) can tomato sauce
2 (15 oz.) cans spicy chili beans, undrained
1 (8 oz.) can whole kernel corn, undrained
Bisquick Dumplings (following)
1/2 c. shredded Cheddar cheese

Preparation

Mix chicken and tomato sauce in 4-quart Dutch oven.
Heat to boiling; reduce heat.
Cover and simmer 5 minutes, stirring occasionally.
Stir in beans and corn. Heat to boiling; reduce heat to low.
Prepare dumplings.
Drop by 12 spoonfuls onto hot chili.
Cook, uncovered, 10 minutes.
Cover and cook 10 minutes longer.
Sprinkle with cheese.
Cover and cook about 3 minutes or until cheese is melted.
Makes 6 servings.