CHICKEN:

• 4 tablespoons unsalted butter
• ½ cup all-purpose flour
• One 14.5-ounce can chicken broth
• 1½ cups salsa verde (green salsa)
• ½ cup green taco sauce
• One 5-ounce can evaporated milk
• 1 whole (about 6 cups) rotisserie chicken, meat pulled off the bone and shredded into chunks

DUMPLINGS:

• 1 cup whole milk
• 3 tablespoons unsalted butter
• 1½ cups all purpose flour
• ½ cup cornmeal
• 1 tablespoon baking powder
• ¾ teaspoon salt
• ¼ cup thinly sliced green onions (include green tops)
• ¼ cup chopped fresh cilantro

PREPARE THE CHICKEN:

• Heat the butter over medium-high heat in a large, deep ovenproof skillet (or a 5 to 6 quart Dutch oven). Whisk in the flour to make a paste.
• In a medium bowl, whisk together the broth, salsa, taco sauce and evaporated milk; whisk into the pan. Bring to a simmer, whisking occasionally, until the sauce thickens. Stir in the chicken, heat through, and cover to keep warm.
• Meanwhile, adjust the oven rack to the lower-middle position and heat the oven to 400°F.

PREPARE THE DUMPLINGS:

• In a small saucepan, heat the milk and butter until just about to simmer.
• In a medium bowl, stir together the flour, cornmeal, baking powder, salt, green onions and cilantro. Stir in the warmed milk mixture, just until blended.
• Scoop rounded spoonfuls of the dough and drop into the chicken mixture. Return the chicken to a simmer over medium-high heat.
• Cover and transfer the pan to the oven and bake until the dumplings are cooked through, 15 to 20 minutes.

• It's completely up to you how spicy you'd like to make this recipe. Choosing mild or medium-spiced salsa will determine that.