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Lemon-Dill Chicken Popover

Lemon-Dill Chicken Popover
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.
6 ServingsPrep: 30 min. Bake: 25 min.

Ingredients

  • 3 tablespoons butter, melted, divided
  • 1 cup 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

  • 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.
  • Bake at 400° for 20 minutes. Reduce heat to 350°; bake 5-10
  • minutes longer or until golden brown and center is set.
© Taste of Home 2013

2 of 2

Lemon-Dill Chicken Popover (continued)

Directions (continued)

  • 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.
  • Spoon chicken mixture into center of popover. Surround with remaining
  • vegetable mixture. Cut into wedges; serve immediately. Yield: 6
  • servings.
Nutrition Facts: 1 serving (1 slice) equals 438 calories, 23 g fat (11 g saturated fat), 294 mg cholesterol, 851 mg sodium, 29 g carbohydrate, 3 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013