Adapted from Salsa Verde Chicken with Herbed Cornmeal Dumplings by Pam Anderson. 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