Salsa Verde Chicken and Dumplings


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 400ºF.
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.


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