Recipe - Texas Chili And Biscuits

FILLING
One half teaspoon Olive oil
1 pound Ground chicken breast,
skinless; cooked
One half cup Onions; chopped
One half cup Bell peppers; chopped
1 pack Chili seasoning mix
2 Three fourths cup Frozen corn; thawed
14 One half ounce Crushed tomatoes
One half cup Water

BISCUIT MIXTURE
Three fourths cup Lowfat baking mix
2/3 cup Cornmeal
2/3 cup Skim milk; at room
temperature
One half cup Lowfat Monterey Jack
cheese; grated

Preheat to 400. Prepare a 2quart casserole dish with cooking spray; set
aside. To prepare filling, heat oil over medium heat. Add chicken, onions,
and bell peppers. Cook until chicken is no longer pink and vegetables are
tender. Stir in chili seasoning mix, corn, crushed tomatoes, and water.
Reduce heat and simmer, uncovered, 10 minutes. Pour chicken mixture into
prepared pan. Meanwhile, to prepare biscuit mixture, combine baking mix,
cornmeal, and milk in a mixing bowl. Spoon biscuit dough in mounds around
edge of casserole. Bake, uncovered, for 15 minutes or until biscuits are
light brown. Top with Monterey Jack cheese. Bake, uncovered again, for 3
minutes more or until cheese has melted.