1 C diced red bell pepper (omit if you have taste buds)
1 1/2 tsp dill weed
1/2 C shredded cheddar cheese
Instructions
Preheat oven to 450ºF. Melt the 3 Tbl butter in microwave, on HIGH 30
seconds or until melted. Measure 1 tablespoon of the butter into
bottom of a deep dish pie pan; brush over bottom only. In a bowl,
combine remaining butter, milk and eggs.
In another bowl, stir together flour and salt. Add flour mixture to
egg mixture; whisk 1 minute or until smooth. Pour batter into pan.
Bake 20 minutes. Reduce oven temperature to 350ºF; continue baking
10-15 minutes or until puffed and golden brown.
Meanwhile, prepare chicken and vegetable filling. Chop carrots
into 1/4-inch slices to measure 1 cup. Cut snap peas in half. Chop
onion. Place carrots, snap peas, onion and butter in microwave-
safe bowl. Microwave, covered, on HIGH 2-3 minutes or until
vegetables are crisp-tender; set aside. Finely dice bell pepper.
In a clean bowl, combine lemon juice, bell pepper, soup, chicken
and dill; mix well. Microwave on HIGH 4-5 minutes or until hot,
stirring once. Grate cheese. Add cheese and vegetable mixture into
filling; mix gently.
Remove puff from oven to cooling rack; let stand 3 minutes or until
puff begins to fall, forming a shell. If necessary, use a paring
knife to cut around sides of puff to loosen from baker. Spoon filling
into center of puff. Slice and serve.
Originally Submitted
9/5/2008
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