Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.