Lemon-Dill Chicken Popover

• 3 tablespoons butter, melted, divided
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 6 eggs
• 1 cup milk
• 2 medium carrots, chopped
• 1 cup fresh broccoli florets
• 1 medium onion, chopped
• 1 tablespoon butter
• 2 cups cubed cooked chicken
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 medium sweet red pepper, diced
• 1 tablespoon lemon juice
• 1 teaspoon dill weed
• 1/2 cup shredded cheddar cheese

1. Brush the bottom of a deep-dish pie plate with 1 tablespoon butter; set aside. In a small bowl, combine flour and salt. Beat in the eggs, milk and remaining butter until smooth. Pour into prepared pie plate.
2. Bake at 400u0b0 for 20 minutes. Reduce heat to 350u0b0; bake 5-10 minutes longer or until golden brown and center is set.
3. Meanwhile, in a microwave-safe bowl, combine the carrots, broccoli, onion and butter. Cover and microwave on high for 5-10 minutes or until vegetables are crisp-tender; set aside. In another microwave-safe bowl, combine the chicken, soup, red pepper, lemon juice and dill. 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.
4. Spoon chicken mixture into center of popover. Surround with remaining vegetable mixture. Cut into wedges; serve immediately.

butter, flour, salt, eggs, milk, carrots, fresh broccoli florets, onion, butter, chicken, condensed cream, sweet red pepper, lemon juice, dill weed, cheddar cheese

Taken from www.tasteofhome.com/recipes/lemon-dill-chicken-popover/ (may not work)