Chicken Salsa Verde

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This recipe has been featured in a post on The Recipe Girl blog: Best Cookbooks of 2010

Chicken Salsa- Verde

From Pam Anderson's Perfect One-Dish Dinners cookbook, this recipe is warm, family-friendly, comfort food. Our family gave it an enthusiastic thumbs-up.

Yield: 6 servings

Prep Time: 30 min

Cook Time: 30 min


4 Tablespoons butter
1/2 cup all-purpose flour
1 (14.5 ounce) can chicken broth
1 1/2 cups salsa verde (green salsa)
1/2 cup green taco sauce
1 (5 ounce) can evaporated milk
1 rotisserie chicken, meat pulled off the bone & shredded into chunks (6 cups)

1 cup whole milk
3 Tablespoons unsalted butter
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1 Tablespoon baking powder
3/4 teaspoon salt
1/4 cup thinly sliced green onions (+ green tops)
1/4 cup chopped fresh cilantro


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

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

Source: Adapted from Perfect One-Dish Dinners

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  • Stephanie wrote:

    This is so good – thanks for posting!

  • dee hull wrote:

    I think this would be a great slow-cooker recipe once adapted. I think though you could cook some chicken breasts in the sauce maybe with some extra liquid and shredding it up before putting the the dumplings on later. 🙂 Thanks for the recipe it looks great. I’m seriously going to try to figure out how to give it a go in my crockpot! 😀

  • Gina B wrote:

    Is it possible to substitute chicken breasts for a rotisserie chicken in this recipe?

    Also, this is just the very beginner cook in me – but is the chicken cooked prior to adding to the mixture? Thanks!

    • Lori Lange wrote:

      @Gina B, Yes, you can use chicken breasts, but you’d have to cook them up and shred them before adding them into the recipe. The great thing about buying a rotisserie chicken is that they are already cooked for you and it’s a quick and easy way to just pull off the cooked chicken (yes, it needs to be cooked!)

    • Gina B wrote:

      @Lori Lange, Thanks for the tip! I’m sure it would be easier but I have a bunch of frozen chicken breasts and frozen ground beef I’m looking to use, and this recipe looks delicious.

  • Carla wrote:

    Our family favorite is Shepard’s Pie. Although there must be 100s of recipes, ours is basic with ground beef, corn, mashed potatoes and a (surprise) layer of American cheese that melts and makes it extra yummy.