This dish was absolutely delicious. We both took one bite and agreed this was awesome! I wanted to lick my plate. I didn't; I just used the biscuit/dumplings to sop up every last bit of sauce instead.
This is actually a really quick meal and it is made in one pot. I love one-pot meals! I used half of a rotisserie chicken for the cooked chicken, and this was ready to go in the oven in less than 10 minutes. I used Fonterea Grill Tomatillo Salsa for the salsa verde. It was really good. It didn't have big chunks in it and wasn't spicy. I've already made this again because we loved it so much. Add this to your menu ASAP!
Salsa Verde Chicken & Dumplings
adapted from KevinandAmanda.com
- 3 Tbsp butter
- 5 Tbsp flour
- 1 1/3 cup chicken broth
- 1 1/3 cups salsa verde
- 1/2 cup heavy cream
- 12 oz cooked, chopped chicken (half of a rotisserie)
- 2/3 cup milk
- 1 Tbsp butter, melted
- 1 cup flour
- 1/3 cup cornmeal
- 2 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp dried parsley
Preheat oven to 400.
Sauce: Melt 3 Tbsp of butter over medium-high heat in an oven safe skillet. Add flour. Slowly whisk in chicken broth, salsa verde, and heavy cream. Continue to stir sauce until thick and bubbly. Stir in chicken and remove from heat.
Dumplings: Combine fall ingredients and stir until just combined. Drop tablespoon scoops of dough on top of the chicken mixture.
Place skillet in preheated oven and bake for 18 -20 minutes, until cornbread is golden brown.
CONNECT WITH PLAIN CHICKEN