Lemony Chicken Popover

3 Tbsp butter, melted-divided
1 cup all purpose flour
1/2 tsp salt
6 eggs
1 cup milk

Filling:

2 carrots, chopped
1 cup fresh broccoli florets- chopped
1 small onion; chopped
1 Tbsp butter
2 cups cooked, cubed chicken
1 can condensed cream of chicken soup, undiluted
1 mushroom; chopped
1 sweet red bell pepper, diced
2 Tbsp lemon juice
1/2 cup shredded cheddar cheese

Garnish:
If so desired, garnish with extra shredded cheddar cheese.

Brush the bottom on a deep dish pie plate with 1 Tbsp butter; set aside. In a small mixing 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* and bake for 5-10 minutes longer or until golden brown and center is set.

In a microwave safe bowl (or steam bag) combine carrots, broccoli, onion and butter. Cover and microwave on high for 8 minutes or until vegetables are crisp-tender; set aside.
In another microwave-safe bowl, combine chicken, soup, mushroom, red bell pepper, and lemon juice. 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.

Taste of Redding recipe contest in the Record Searchlight.
June 7, 2009