Chicken and Dumplings in Green Salsa

• 6 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 1 whole chicken (3 lb.), cut up
• 1 jar (16 oz.) green salsa
• 1 can (10.5 oz.) chicken broth
• 1/2 lb. prepared corn masa dough
• 1/2 cup KRAFT Shredded Cheddar Cheese
• 1/4 cup chopped fresh cilantro

1. Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp.
2. Remove bacon from pan with slotted spoon; drain on paper towels.
3. Remove drippings from pan; reserve 1 Tbsp.
4. drippings for later use.
5. Add chicken, in batches, to pan; cook 3 min.
6. on each side or until browned on both sides.
7. Return all chicken to pan.
8. Stir in salsa and broth.
9. Bring to boil; cover.
10. Simmer on medium-low heat 15 min.
11. Meanwhile, mix masa dough, cheese and reserved bacon drippings; shape into 18 balls, using about 1 Tbsp.
12. dough for each.
13. Add dough balls to chicken mixture; cook 5 to 8 min.
14. or until dumplings and chicken are done (165 degrees F).
15. Remove from heat.
16. Stir in bacon and cilantro.

bacon, chicken, green salsa, chicken broth, dough, cheddar cheese, fresh cilantro

Taken from www.kraftrecipes.com/recipes/chicken-dumplings-in-green-salsa-112621.aspx (may not work)