Popovers with Creamed Chicken Recipe
Ingredients
| Eggs | 2 | |
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 3 Tablespoon | |
| Flour | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Chicken broth | 3⁄4 Cup (12 tbs) | |
| Cooked chicken/Canned chicken | 1 Cup (16 tbs) | |
| Cooked chicken/Canned chicken | 1 Cup (16 tbs), cubed | |
| Canned drained mushrooms | 1⁄2 Cup (8 tbs), chopped | |
| Canned drained mushrooms | 1⁄2 Cup (8 tbs) | |
| Salt/Seasoned salt | 1⁄4 Teaspoon | |
| Salt/Seasoned salt | 1⁄4 Teaspoon | |
| Nutmeg | 1 Dash | |
| Egg | 1 | |
| Cream | 1⁄4 Cup (4 tbs) | |
| Sherry | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 298 Calories from Fat 145
% Daily Value*
Total Fat 16 g24.9%
Saturated Fat 7.4 g36.8%
Trans Fat 0 g
Cholesterol 163.2 mg54.4%
Sodium 353.6 mg14.7%
Total Carbohydrates 19 g6.3%
Dietary Fiber 0.28 g1.1%
Sugars 5.8 g
Protein 18 g35.2%
Vitamin A 8.7% Vitamin C 0%
Calcium 8.6% Iron 8.3%
*Based on a 2000 Calorie diet
Directions
1. Preheat the oven at 425 °F.
MAKING
2. In a bowl sift 1 cup flour, measure and sift again with salt.
3. Beat eggs with rotary beater until thick and lemon colored.
4. Gradually add milk and 1 tablespoon melted butter.
5. Stir in salted flour and beat until mixture is smooth.
6. Fill buttered custard cups a little less than half full.
7. Bake in the oven preheated for about 40 minutes.
8. Melt remaining 2 tablespoons butter and blend in 2 tablespoons flour.
9. Slowly add broth and cook stirring until thickened.
10. Add chicken, mushrooms, seasoned salt and nutmeg and heat through.
11. In a bowl beat egg, cream and sherry together and then add into chicken mixture.
SERVING
12. Split sides of hot –popovers, fill with creamed chicken and serve.
Chef
