INGREDIENTS:
FOR THE SAUCE
- 4 tablespoons butter
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 jar (16 ounces) salsa verde (2 cups)
- 1 can (5 ounces) evaporated milk (or 2/3 cup half and half)
- 18 oz (about 4.5 cups) cooked, chopped chicken
FOR THE CORNBREAD
- 1 cup milk
- 3 tablespoons butter
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 – 1/2 cup thinly sliced scallion greens
INSTRUCTIONS:
FOR THE SAUCE
- Preheat oven to 400 degrees F. Melt butter over medium-high heat in a large oven-proof skillet.
- Whisk in the flour to make a paste. Add broth, salsa verde, and evaporated milk (or half and half) and whisk vigorously until thick and bubbly.
- Stir in chicken and turn heat to low to keep warm.
FOR THE CORNBREAD
- Meanwhile, heat milk and butter in a small saucepan until melted and steamy. In a separate bowl, combine flour, cornmeal, baking powder, salt, and scallions with a fork. Pour milk mixture into flour mixture and stir to form a dough. Drop spoonfuls of dough into the skillet with chicken mixture.
- Transfer skillet to oven and bake at 400 degrees F for 15-20 minutes, until cornbread is cooked through, and the edges are crisp and golden brown.
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