Lemony Chicken Popover Puff

Popover Puff
3 tbsp butter or margarine, melted, divided
1 c milk
6 eggs
1 c flour
1/2 tsp salt

Chicken and Vegetable Filling
2 medium carrots, peeled
1 c sugar snap peas, cut in half
1/2 c chopped onion
1 tbsp butter or margarine
1 lemon
1 10.5 oz condensed cream of chicken soup
2 c diced cooked chicken
1 c diced red bell pepper
1 tsp dill
1 tsp minced onion
1/2 c shredded cheddar cheese

Preheat oven to 450 degrees.
For popover puff, measure 1 tbsp butter into a 10 1/2 inch round cake pan, brush over the bottom only. combine milk, eggs and remaining butter.Add flour and salt and whisk until smooth. Pour batter into pan and bake for 20 minutes. Reduce heat to 350 and bake 10-15 minutes more until puffed and golden brown.

While puff is cooking, cut carrots in half lenthwise then crosswise into 1/2 inch slices to equal 1 cup. Place carrots, snap peas, onion and butter in a microwave safe bowl and cover microwave on high 2-3 minutes or until vegetables are crisp tender.
Juice lemon to measure 2 tbsp of juice. Combine lemon juice, soup, chicken, bell pepper, dill and minced onion; mix well. Microwave on high for 4-5 minutes until hot, stirring once. Add cheese and half of the vegetable mixture. Stir gently.

Remove puff form oven to cooling rack; let stand 3 minutes or until puff begins to fall. If necessary loosed puff from edges of pan with a knife. Spoon filling into puff; arrange remaining vegetable mixture around edges.

8 servings

Aunt Kathi's Chicken Almondine

This is a recipe for at least 6 adults...probably 8! You can pre-cut the raw chicken into chunks or strips or leave whole for a "fancier" presentation. You can also used frozen chicken breasts you would just need to adjust the baking time.

1 - 1 1/2 cup sliced almonds
4 lbs chicken breasts
1 large family sized can of Cream of Chicken Soup
2 c sour cream
1 1/2 c Best Foods Mayo
1 c finely shredded colby jack cheese

Rice or Noodles


Roast the sliced almonds either in the oven or in a frying pan on medium heat.

Place chicken in baking dish and season with salt, pepper, onion powder and garlic powder to taste. Mix together soup, sour cream and mayo. Stir in 1/2 c almonds. Pour over chicken.
Bake at 350 for 1 1/4 to 2 hours depending on if you use thawed or frozen, chunks or whole, until chicken is tender. Sprinkle with remaining almonds and cheese and place back in oven until cheese melts...maybe 5 minutes.

Serve over rice or noodles.

This one is for Sabrina....

Chicken Lasagna Alfredo

10 uncooked lasagna noodles (I prefer the Barilla brand)
2 jars of Alfredo sauce ( I prefer Classico Roasted Garlic)
1/4 c milk
1 1/2 tsp dried oregano leaves
4 c coarsely chopped cooked chicken (I use chicken breasts)
14-16 oz jar of artichoke hearts, drained and chopped
1/2 c chopped red bell pepper
1/4 c finely chopped onion
2 garlic cloves pressed
16 oz grated mozzarella cheese...I usually add 3/4 to 1 c of cheddar too
4-6 oz of feta cheese
4 oz baby spinach leaves, rinsed

Preheat oven to 375
Mix together alfredo sauce, milk and oregano, whisking until blended; set aside.
In a large bowl, mix together chicken, artichokes,bell pepper and onion. Press garlic over the mixture using a garlic press. Reserving a cup or so of the grated cheese, add grated cheese and feta and mix well.
Spread 2/3 c of alfredo sauce mixture in the bottom of a 9x13 pan. Top with half the noodles, overlapping them to fit. Layer with half of the spinach leaves over the noodles; then half of the chicken mixture. Repeat starting with half of the remaining alfredo sauce. After layering pour remaining alfredo sauce over and then sprinkle with reserved cheese.
Cover with aluminum foil and bake 45 minutes.
Remove foil and continue baking for 10-15 minutes or until bubbly. Let stand 15 minutes and serve.

12 servings