Southwest Chicken and Cornbread Dumpling Recipe
Some recipes instantly become part of your regular dinner rotation, and these Southwest Chicken and Cornbread Dumplings are one of those meals. This hearty recipe combines tender shredded chicken, a creamy chicken mixture, zesty salsa verde, and soft, fluffy dumplings made with cornmeal for the ultimate bowl of comfort food. Whether you use leftover chicken breast, a whole chicken, or shortcut the process with store-bought rotisserie chicken, this meal comes together in about a half hour, making it perfect for busy nights or any busy weeknight when everyone is hungry. If you’re looking for one of the best chicken dinners that’s cozy, flavorful, and just a little different than traditional chicken soup, this is the dumplings recipe to try.
Why I love this recipe
Other than the fact that this hearty, delicious meal can be ready in about 30 minutes, one of the reasons I love it most is that it has become a true family favorite over the years. It has gathered so many people around our table and holds some of my favorite mealtime memories.
When my kids were in high school, we lived close enough to their school that they could come home for lunch, and they often brought friends with them. This meal was always one they hoped I’d be making. There was something special about gathering around the table over a warm bowl of these Southwest chicken and cornbread dumplings.
The recipe comes from Pam Anderson’s cookbook Perfect One-Dish Dinners. If you don’t already own this cookbook, I highly recommend adding it to your collection. It’s truly a gem, filled with delicious, approachable recipes that are perfect for everyday cooking.
If you love comfort food and Mexican or Southwest-inspired flavors, this recipe is definitely for you. It’s a fun twist on classic chicken and dumplings, featuring soft cornbread dumplings with just the right amount of sweetness. It’s also a great way to use leftover chicken or store-bought rotisserie chicken, relies on easy pantry ingredients, and is perfect for feeding a family.
I hope this recipe becomes a favorite in your home just as it has in ours!
Gather these ingredients
This is a pan of pure comfort food. Serve as is or with a green vegetable or a simple salad.
How to make Southwest Chicken and Cornbread Dumplings
Start by combining chicken stock, salsa verde, and evaporated milk in a bowl.
Whisk to combine, set aside.
In a 12-inch oven-safe, deep skillet or Dutch oven, melt the butter over medium heat. Once the butter is fully melted, whisk in the ⅓ cup of all-purpose flour to create a roux. The mixture will become quite thick at first. Continue whisking for 2–3 minutes, allowing the flour to cook until it turns a light golden color. This step cooks away the raw flour taste while developing a rich, nutty flavor that creates the perfect base for your gravy.
Add evaporated milk, broth, and salsa verde mixture to the pan. Stick with it, this doesn’t look great, but it will smooth out. Just keep whisking.
Continue to whisk gravy over medium to medium-low heat until it is completely smooth. Allow gravy to come to a low bubble.
Now it’s time to add in the chicken. You will need 6 cups of shredded chicken, this is basically a whole store-bought rotisserie chicken. Or you can also bake chicken breasts and shred them. Four large chicken breasts should yield about 6 cups of shredded chicken. Mix chicken into gravy. Turn off heat. Time to make the dumplings!
Measure 1 1/2 cups whole milk (or any milk will do) into a 3 quart sauce pan. Add 4 tablespoons of butter. Melt butter in milk over medium heat; just enough to melt butter. No boiling necessary. When butter has melted remove from heat and allow to cool while you mix the dry ingredients together for the dumplings.
Combine 2 1/4 cups all purpose flour, 3/4 cup of cornmeal, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1/4 cup cleaned and finely chopped fresh cilantro, and 1/4 cup finely sliced green onion in a medium sized mixing bowl.
Toss to combine. Make sure fresh ingredients (cilantro and onion) are equally distributed throughout the dry ingredients.
At this point you can preheat your oven to 400 degrees F.
Slowly pour warm butter and milk mixture into the flour mixture. Using a fork to bring ingredients together. Make sure all of the flour has been mixed and there are no dry pockets. Dumpling batter will be lumpy and sticky.
Return gravy chicken mixture to stovetop and bring to a low boil. While gravy and chicken are heating up take a tablespoon cookie scoop or a soup spoon and dollop dumplings on to the top of the gravy. Make sure that dumplings are similiar size and that they are distributed evenly across the top of the pan.
Place southwest chicken and cornbread dumplings into your preheated 400 degree F oven for 20 minutes, or until dumplings are brown and have cooked through and gravy is bubbly and hot.
Remove from oven and serve.
Tips and Variations
- Use leftover chicken breast, roasted thighs, or meat from a whole chicken.
- Short on time? Pick up a store-bought rotisserie chicken for one of the easiest dinners you’ll make. This is how I make it every single time!
- Add a can of black beans or corn for even more Southwest flavor.
- Stir in diced jalapeños if your family enjoys a little heat.
- Tip: Mix the dumpling batter only until just combined.
- Tip: Fresh baking powder makes the biggest difference in creating light dumplings. Check the expiration date on your baking powder and baking soda.
- Tip: Sprinkle with fresh cilantro after removing from oven for bright, fresh flavor.
Frequently Asked Question
Can I use a store-bought rotisserie chicken?
Absolutely! This is how I always do it. Store-bought rotisserie chicken is one of the easiest shortcuts and keeps this recipe perfect for a busy weeknight.
Can I use chicken breasts instead?
Yes. Cook and shred chicken breast before adding it to the gravy, or use any leftover cooked chicken you have on hand. You will need 6 cups of shredded chicken, which is about 4 large chicken breasts.
Why are my dumplings dense instead of fluffy?
For the best fluffy dumplings, avoid overmixing the batter and make sure your baking powder is fresh.
Can I make this ahead of time and reheat before serving?
The gravy base can be prepared in advance. It’s best to make the dumplings just before you’re ready to put it in the oven so they stay light and tender. How I would do this is make the gravy add chicken. then when you are ready to serve, make dumplings, reheat gravy, dollop freshly made cornbread dumplings on top of chicken and gravy and bake at 400 degrees for 20-25 minutes.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will continue to absorb liquid, so add a splash of chicken broth when reheating.
Can I freeze it?
The gravy freezes well without the dumplings. For the best texture, make a fresh batch of dumplings when serving. I have to be honest I have never frozen this gravy and chicken, but in theory it should work.
When life gets hectic, it’s recipes like this that remind me why gathering around a homemade meal is always worth making time for. These Southwest Chicken and Cornbread Dumplings have everything I love in a weeknight dinner—simple ingredients, comforting flavors, and tender cornbread dumplings nestled in a creamy, hearty soup.
Whether you’re feeding your family after a long day or sharing a meal with friends, this easy chicken and dumplings recipe is one you’ll come back to again and again. It’s the kind of comforting dinner that brings everyone to the table, and after one spoonful, I think you’ll see why it has been a favorite in our home for so many years.
From my table to yours with love, Sheila
Southwest Chicken and Cornbread Dumpling Recipe
Equipment
Ingredients
Gravy
- 4 tbsp butter
- 1/3 cup all purpose flour
- 14.5 can chicken broth or chicken stock
- 16 ounce jar salsa verde
- 12 ounce can evaporated milk
Cornbread Dumplings
- 1 1/2 cups whole milk 2% works as well
- 4 tbsp butter
- 3/4 cup cornmeal
- 2 1/4 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 cup fresh cilantro chopped fine
- 1/4 cup green onion /scallions sliced
Instructions
Gravy
- In a medium sized pourable bowl combine whole can of evaporated milk, jar salsa verde, and chicken stock whisk to combine, set aside.
- Melt butter in a 12" oven proof skillet.
- When butter has melted, whisk in flour, creating a roux. Whisk until butter and flour just start to brown. This will be lumpy, thats fine.
- Over low heat gradually whisk in liquids. Whisk in about one quarter at a time. Whisking vigorously. Gravy will be a bit lumpy at first, be patient and keep adding liquids and whisking it will smooth out. When gravy is smooth turn heat to medium and cook until gravy comes to a low boil.
- Add shredded chicken to gravy. Stir to combine. Turn heat off and make your dumplings.
Cornbread Dumplings
- In a 1-3 quart sauce pan add milk and 4 tbsp butter heat until butter melts, but do not bring to a boil. Remove from heat. If butter has not completely melted the residual heat will continue to melt it after you remove it from the stove top.
- In a medium sized bowl combine flour, cornmeal, baking powder, baking soda and salt. Whisk to combine.
- Add chopped green onion and cilantro to dry ingredients. Toss to combine, making sure there are not any clumps of green. You want it evenly distributed. Create a well in the middle of dry ingredients.
- Pour milk and melted butter into dry ingredients. Using a fork combine until there are no more dry pockets. Set this aside.
Preheat oven to 400 degrees
- Return gravy to heat, and bring to a low boil. Turn off heat. Dollop corn bread dumplings onto the top of the hot gravy. I like to use a 1 tbsp cookie scoop. A soup spoon also works Try to keep them similar in size and evenly distributed over the top of the chicken gravy.
- Now place pan on the middle rack in your preheated oven for 20 minutes or until dumplings have puffed up and turned a golden brown.
