Creamed Chicken For Popovers Recipe

• 5 Tbsp. butter
• 4 Tbsp. flour
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 c. (low sodium) chicken stock
• 1 1/2 c. lowfat milk or possibly cream
• 1/4 tsp. sage or possibly Bell's Seasoning
• 2 c. chicken, turkey, lobster, salmon or possibly beef
• 1 Tablespoons minced pimientos
• 1/4 c fresh parsley, chopped
• 1 Tablespoons minced shallots
• 1 can Veg-All (optional)
• 1 dozen freshly baked popovers

1. Repackage those leftovers in light flaky popovers smothered with a creamy white sauce with colorful vegetables.
2. It's so good which you'll be tempted to make it from scratch even when you do not have any leftovers to start with!
3. In a skillet, heat butter and add in minced shallots, parsley, and flour.
4. Stir continuously.
5. Add in salt, pepper, chicken stock and lowfat milk and turn to medium high heat till mix comes to a boil, then reduce heat to a simmer.
6. Don't allow to scorch.
7. Add in chicken (or possibly other optional meat).
8. Add in pimientos and Veg-All (liquid removed) if using, (can substitute frzn mixed vegetables).
9. Cook over low heat till mix thickens.
10. Using a sharp kitchen shears, cut an X into the top of popovers and squeeze bottom to open.
11. Scoop creamed mix into the center of the popovers while they are still warm.
12. To plate, scoop a small portion of the liquid onto the dish below the popover and sit popover in the center.
13. Sprinkle popover top with paprika (optionally) and garnish with parsley.
14. Note: If you do not have low sodium chicken stock and will be using regular chicken stock or possibly bouillon instead, reduce salt to 1/8 tsp..

butter, flour, salt, pepper, chicken, milk, sage, chicken, pimientos, fresh parsley, shallots, vegall, popovers

Taken from cookeatshare.com/recipes/creamed-chicken-for-popovers-33656 (may not work)