Chicken Broccoli Cheddar Popovers Food

CHICKEN BROCCOLI CHEDDAR POCKETS RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Cut the puff pastry into six rectangles and place on a nonstick baking tray.
• On one rectangle, spread 1 tablespoon of alfredo. Top with steamed broccoli, shredded chicken, and cheddar.
• Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
• Brush with egg wash.
• Bake for 15-20 minutes or until the pastry is flaky and golden.
• Enjoy!

BROCCOLI CHEDDAR CHICKEN

Steps:

• Preheat oven to 350°F. Spray a 9X13 inch casserole dish with non-stick cooking spray and set aside.
• Place the chicken in the prepared pan, and season the chicken with salt and pepper.
• In a mixing bowl, add the milk, cheddar cheese soup, paprika, and shredded cheddar cheese.
• Pour half of the cheese mixture over the chicken.
• Next, top with the defrosted broccoli florets.
• Pour the remaining cheese mixture over the broccoli.
• In a small bowl, mix together the crushed crackers and melted butter. Sprinkle over the top of all the ingredients.
• Bake in preheated oven for 45-50 minutes, or until chicken is cooked through and sauce is bubbly.

BROCCOLI-CHEDDAR STUFFED CHICKEN BREASTS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 400 degrees F.
• Place the broccoli in a microwave-safe bowl then add 2 tablespoons water. Cover the bowl (a large plate works best) then microwave for 2 minutes. Remove the broccoli to paper towels, drain very well and let cool slightly.
• Chop the broccoli into small, pea-sized pieces then return it to the bowl. Add the Cheddar, cream cheese, chives, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir until well combined.
• Arrange the chicken breasts on a cutting board, and using a sharp knife, cut a deep pocket horizontally into each chicken breast without cutting all the way through to the other side.
• Divide the broccoli mixture among the chicken breasts, pressing it firmly into each pocket.
• Season the outsides of the chicken breasts on both sides with garlic powder, salt, pepper and any other preferred spices.
• Divide the olive oil among two ovenproof skillets set over medium heat. Once the oil is hot, add 2 of the chicken breasts to each skillet. Cook the chicken until seared on one side, about 3 minutes, then flip it once and cook until seared on the other side, 2 to 3 minutes.
• Transfer the skillets to the oven and continue cooking the chicken breasts until the thickest part of each breast reaches 165 degrees F, 10 to 15 minutes.
• Remove the chicken breasts from the oven and serve.

CHEDDAR CHEESE POPOVERS

Steps:

• Preheat oven to 400°F.
• Generously butter 6 cups in a popover pan or 6 six ounce custard cups.
• In a large bowl, beat eggs well with mixer.
• At low speed add milk.
• Add flour and salt and beat until smooth.
• Stir in melted butter.
• Fill cups 1/2 full with batter.
• Top with cheese and pour in remaining batter.
• Bake 50 minutes or until puffed and deep golden brown.
• Let pans cool 1 minute and then loosen with a knife.
• Serve with hot with butter and fresh fruit.

BACON CHEDDAR POPOVERS

Steps:

• 1. Coat 8 cups of a popover/muffin pan with non-stick spray. Be sure to fill empty cups with water to avoid burning pan. Pre-heat oven to 450°F.
• 2. Whisk flour and salt together in a mixing bowl. In a separate bowl, whisk the eggs and milk together. Add to the flour mixture and stir until blended. Fold in cheese, bacon and scallion.
• 3. Fill popover/muffin cups 3/4 full (approx. 1/3 cup batter in each). Bake at 450° for 15 minutes. Reduce oven temperature to 350° and bake an additional 10 to 15 minutes, or until browned and puffed. ***Keep oven closed until the end of baking time or else the popovers will deflate.***.
• 4. Remove popovers from the oven. Immediately remove popovers from pan to cool. Pierce sides once with a knife to release steam.
• 5. Serve warm. (Re-heat at 350° for 5 minutes to crisp the outside edges, if needed.).

POPOVERS

Steps:

• Preheat the oven to 425 degrees F.
• Generously grease aluminum popover pans or Pyrex custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for exactly 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

CHICKEN, BROCCOLI, AND CHEDDAR CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

CHICKEN BROCCOLI CHEDDAR BAKE

Steps:

• Boil and debone chicken.
• Boil broccoli and drain.
• Mix mayo,sour cream,and chicken stock.
• Arrange shredded chicken on bottom of casserole dish, then broccoli.
• Pour mayo mixture over the chicken and the broccoli.
• Layer cheddar cheese and then onions and bacon.
• Bake in a 350 degree oven for 25 minutes. Allow to cool for five minutes and then serve.

STAY POPPED POPOVERS

Steps:

• Beat the ingredients together. This batter can be made up to 24 hours ahead of time and refrigerated until use.
• Pour into greased popover pans and bake at 400 degrees for 30-45 minutes until golden brown.
• The popovers can be slit about 5 minutes before they're finished for a drier interior. These are also called Yorkshire Puddings.

SIMPLE POPOVERS

Steps:

• Do NOT preheat oven.
• Mix flour and salt together.
• Using a seperate bowl, combine the eggs, milk and melted butter.
• Beat lightly and stir into the flour mixture.
• Stir lightly until well blended.
• Grease a 12 count muffin pan.
• Fill the cups a little more than half full.
• Place pan in a cold oven.
• Turn oven to 400 degrees and bake for 20 to 30 minutes.
• THey will be crisp on the outside, chewy and soft on the inside.