Chicken Chili with Cornbread Dumplings

Chili

3 cups cubed cooked chicken
1 1/2 cups water
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (15 oz) navy beans, drained, rinsed
1 can (11 oz) Green Giant® Mexicorn® whole kernel corn with red and green peppers, undrained
1 can (4.5 oz) Old El Paso® chopped green chiles
1 teaspoon ground cumin

Dumplings

1 1/3 cups Original Bisquick® mix
2/3 cup yellow cornmeal
2/3 cup milk
1 teaspoon chili powder


1. In 5-quart nonstick Dutch oven, heat chili ingredients over medium-high heat, stirring occasionally, until bubbly.
2. Meanwhile, in medium bowl, stir dumpling ingredients until soft dough forms.
3. Drop dough by 6 rounded spoonfuls onto simmering chili. Reduce heat to medium-low; cover and cook 13 to 15 minutes or until dumplings are dry.
High Altitude (3500-6500 ft): After adding dumplings, simmer covered 14 to 16 minutes.

yummy this sounds really good, I just might have to make it for John