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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.
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    6 servings

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.
  • 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.
Nutrition Facts
1 slice: 438 calories, 23g fat (11g saturated fat), 294mg cholesterol, 851mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 28g protein.

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