Creamy Chicken Pop Overs Recipes

Steps:

• 1. Let butter and cream cheese soften, then beat both of them and the chicken and scallions altogether with mixer in a medium bowl.
• 2. Unroll crescents and separate into four rectangle. Press diagonal seams to smooth out. Scoop about 2 1/2 tablespoons of chicken filling into each Rectangle. Sprinkle with salt and pepper to taste. Fold each bottom left corner towards the center, then top right, then repeat with the other two corners. Lightly place over muffin pan, slightly pressing them in, but do not press in too hard (don't cram them in). Bake at 350 for 25 mins. Invert pan to remove, serve right side up.

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray.
• Whisk the milk, flour, vanilla, eggs and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder, whisking to combine, and divide the batter evenly among the muffin cups (about a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, rotating the pan about halfway through, 20 to 25 minutes.
• While the popovers are baking, whisk together the broth and flour in a medium saucepan until the flour is dissolved. Place the saucepan over medium heat and cook, whisking continuously, until the mixture comes to a boil; continue to cook, whisking, until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 1 teaspoon salt, 1/4 teaspoon pepper and half of the Cheddar. Stir in the peas and carrots, green beans and then the chicken; cover to keep warm.
• When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of 6 plates or bowls and top with the chicken filling, dividing evenly among the popovers. Sprinkle the remaining Cheddar over the warm filling. Garnish with chopped parsley if using. Serve with the iced tea.

Steps:

• Combine water, chicken, carrot, and sliced onion in a large saucepan.
• Bring to a boil; cover, reduce heat, and simmer 30 minutes.
• Remove chicken from broth; let cool and cut meat into 1" pieces, then set aside.
• Strain broth, reserving 3/4 cup.
• Melt the olive oil and butter together in a large nonstick skillet, then add chopped onion, and saute until tender.
• Gradually add 1/4 cup flour and tarragon, stirring constantly, a cook until just beginning to brown.
• Gradually stir in 3/4 cup milk, yogurt, wine, and reserved 3/4 cup chicken broth.
• Cook, stirring constantly, until mixture is thickened and bubbly.
• Stir in peas, roasted red pepper or pimento, and reserved chicken; set aside, and keep warm.
• Preheat oven to 400 degrees F.
• Combine remaining 1 cup flour and salt, stirring well.
• Add eggs and remaining 1 cup milk; beat with a wire whisk until well blended.
• Spoon mixture evenly into six 6-oz buttered or oiled custard cups.
• Place 4" apart on a baking sheet and bake at 400 degrees F for 45-50 minutes or until golden brown.
• Break open each popover, spoon 1/2 cup chicken mixture over each, and serve immediately.
• (An adopted recipe - cook and prep times estimated).

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-cup muffin pan generously with the baking spray.
• For the popovers: Whisk the milk, flour, eggs, vanilla and 1/2 teaspoon salt in a medium bowl until combined. Drizzle in the melted butter while whisking until combined; let the batter stand for 5 minutes. Add the baking powder; whisk the batter to combine and divide it evenly among the muffin cups (a scant 1/4 cup batter per muffin cup). Bake the popovers until puffed and browned around the edges, 20 to 25 minutes, rotating the pan about halfway through.
• For the filling: While the popovers are baking, combine the broth and flour in a medium saucepan and whisk until the flour is dissolved. Place the saucepan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until the mixture is thick enough to coat the back of a spoon, 4 to 5 minutes. Reduce the heat to low and whisk in 2 tablespoons of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Stir in the peas and carrots, then the chicken; cover to keep warm.
• To assemble: When the popovers are done, turn them out of the pan, using a small spatula if necessary. Arrange 2 popovers on each of six plates or bowls and top with the chicken filling, dividing evenly among the popovers. Garnish with chopped parsley and sprinkle on the remaining 2 tablespoons of grated Parmesan.

Steps:

• Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups.
• Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
• Bake 20 minutes.
• Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

Steps:

• If eggs and milk are cold, before combining, submerge whole eggs in warm water 10 minutes and heat milk until just warm. Preheat oven to 450 degrees with a nonstick popover pan on rack in lowest position.
• After you have combined eggs and milk in a large bowl, whisk together until very frothy. This should only take about 1 minute. Have the flour and salt measured out and ready to go.
• Add flour and salt to egg mixture. We tested out a blender and an electric stand mixer when making the batter, but concluded that whisking by hand produces the most tender, airy popovers.
• Whisk flour and salt into egg mixture just until batter is the consistency of heavy cream with some small lumps remaining. See those air bubbles? They are what will cause the popovers to rise.
• Remove popover pan from oven and coat with cooking spray. If you prefer a standard muffin tin, only coat (and fill) the outer cups; they get better circulation in the oven. (Also, reduce baking time by 5 minutes.)
• Fill popover cups about three-quarters full with batter. Bake 20 minutes, then reduce oven temperature to 350 degrees. Continue to bake until golden brown and dry to the touch, about 20 minutes more.
• Popovers lose their crunch if they linger in the pan, so turn them out on a wire rack immediately and poke a small opening in the side of each with a paring knife to let the steam escape. Serve right away.

Steps:

• Brown chicken pieces in the 2 T. oil; season with a little salt and pepper.
• Place chicken pieces in a well greased 13x9 baking dish.
• In mixing bowl beat eggs; blend in the 1 1/2 cups milk and the 1 T. oil.
• Stir together flour, slat, and tarragon.
• Add to egg mixture; beat till smooth.
• Pour over chicken.
• Bake, uncovered, at 350 till done, 55 to 60 minutes.
• Meanwhile, in saucepan stir together soup, the 1/3 cup milk, mushrooms and parsley.
• Heat through, stirring occasionally.
• Pass the sauce with chicken.