Lemon-Dill Chicken Popover |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Perfect for lunch or supper, this colorful one-dish meal from Patricia Tjugum of Tomahawk, Wisconsin is sure to be a hit. The popover is crisp on the outside and tender on the inside, and the hearty filling is nicely accented with lemon and dill. Ingredients:
3 tablespoons butter, melted, divided |
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
6 eggs |
1 cup milk |
filling: |
2 medium carrots, chopped |
1 cup fresh broccoli florets |
1 medium onion, chopped |
1 tablespoon butter |
2 cups cubed cooked chicken |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 medium sweet red pepper, diced |
1 tablespoon lemon juice |
1 teaspoon dill weed |
1/2 cup shredded cheddar cheese |
Directions:
1. Brush the bottom of a deep-dish pie plate with 1 tablespoon butter; set aside. In a small bowl, combine flour and salt. Beat in the eggs, milk and remaining butter until smooth. Pour into prepared pie plate.
2. Bake at 400° for 20 minutes. Reduce heat to 350°; bake 5-10 minutes longer or until golden brown and center is set.
3. Meanwhile, in a microwave-safe bowl, combine the carrots, broccoli, onion and butter. Cover and microwave on high for 5-10 minutes or until vegetables are crisp-tender; set aside. In another microwave-safe bowl, combine the chicken, soup, red pepper, lemon juice and dill. Cover and microwave on high for 3-4 minutes or until red pepper is tender, stirring once. Stir in cheese and half of the vegetable mixture.
4. Spoon chicken mixture into center of popover. Surround with remaining vegetable mixture. Cut into wedges; serve immediately. Yield: 6 servings.
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