Looking for comfort food you can make in 30 minutes? Try this easy chicken chili complete with corn muffins.
Muffins
1 egg
1 1 / 2 cups Original Bisquick ® mix
3 / 4 cup yellow cornmeal
1 / 3 cup sugar
2 / 3 cup milk
2 tablespoons butter or margarine, melted
Chile
2 cups cut-up cooked chicken
2 cans spicy chili beans, undrained (15 oz each)
1 can tomato sauce (15 ounces)
1 can Green Giant ® Nibblers ® whole kernel corn, drained (7 oz)
1 / 2 cup shredded cheddar cheese (2 ounces)
Directions
1. Preheat oven to 400 degrees F. Spray funds only 12 regular-sized cups with cooking spray or line with paper baking cups. In a medium bowl, beat egg slightly. Stir in remaining ingredients just until moistened muffin. Divide the batter evenly in the muffin cups, filling each about 3 / 4 full. Bake for 15-20 minutes or until golden.
2. Meanwhile, in saucepan 3-quart, combine all ingredients except cheese chile. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally.
3. For each serving, pour the chile more than 1 or 2 rolls. Sprinkle with cheese.
Tip:
High Altitude (3500-6500 ft): No change.
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