Prep time: 10 minutes    Total: 55 minutes   Makes 6-8 servings
Ingredients
Cheesy Southwest Chicken
4 boneless, skinless chicken breasts cubed
2 teaspoons salt
1 teaspoon fresh ground pepper
2 tablespoon of vegetable oil
1 cup each of chopped onions and red bell pepper
2 crushed cloves of garlic
2 10 ounce cans of tomatoes and green chilies
12 ounces of super sweet corn
1 cup of low sodium chicken broth
12 ounces of evaporated milk
1 ½ tablespoons of water and corn starch
8 ounces of Kraft Shredded Mexican Style Four Cheese with a Touch of PHILADELPHIA
Dumplings
1 1/2 cups of flour
2 teaspoons baking powder
1 teaspoon of salt
3 tablespoons of shortening
4 green onions, finely chopped
¾ cups of milk
4 ounces of Kraft Shredded Three Cheese with a Touch of PHILADELPHIA
Chopped fresh cilantro or parsley for garnish
Sprinkle cubed chicken with salt and pepper. In a large Dutch oven or stock pot, cook chicken in vegetable oil over medium heat. When chicken begins to brown, add onions and peppers. Cook until chicken is no longer pink. Next add garlic, canned tomatoes and chilies, corn, chicken broth and evaporated milk. Combine corn starch with water and add to mixture, stirring constantly. Next add Kraft Shredded Mexican Style Four Cheese with a Touch of PHILADELPHIA, simmer on low heat for 10 minutes.
To make dumplings, combine flour baking soda and salt. Cut in shortening with pastry blender or fork until mixture resembles meal. Add green onions and milk. Combine with a large spoon, do not over stir.
Carefully spoon dumpling dough onto simmering chicken mixture using a metal spoon. Cook dumplings uncovered for 10 minutes. Place a tight fitting lid on top of pan, and simmer for an additional 10 minutes. Uncover pot, and sprinkle dumplings with Kraft Shredded Three Cheese with a Touch of PHILADELPHIA. Garnish with fresh cilantro or parsley. Cool slightly; serve when cheese on dumplings begins to melt!