2 c. cut-up chicken
1 (15 oz.) can tomato sauce
2 (15 oz.) cans spicy chili beans in sauce (undrained)
1 (8 oz.) can whole kernel corn
1 1/2 c. Bisquick baking mix (may use the reduced fat Bisquick)
1/2 c. cornmeal
2/3 c. milk
1/2 c. shredded cheese (2 oz.)

Mix chicken and tomato sauce in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Stir in corn and beans. Heat to boiling; reduce heat to low.

Mix Bisquick, cornmeal and milk until soft dough forms. Drop dough by 12 spoonfuls onto hot chili (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Sprinkle with cheese. Cover and cook about 3 minutes or until cheese is melted.

(From Bisquick cookbook.)