Popover Puffs (below)
1 (10 oz.) pkg. frozen broccoli spears
1/4 c. butter
1/4 c. plus 2 tbsp. Bisquick baking mix
1 tsp. ground ginger
1/2 tsp. garlic powder
2 (10 3/4 oz.) cans condensed chicken broth
3 tbsp. lemon juice
1 (8 oz.) can water chestnuts, drained
1 (4 oz.) can mushroom stems and pieces, drained
1 (2 oz.) jar diced pimentos, drained

Prepare Popover Puffs. Cook broccoli as directed; drain. Cut up and reserve. Melt butter in 3 quart saucepan. Stir in baking mix, ginger, and garlic powder. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat; stir in broth and lemon juice. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in broccoli and remaining ingredients; heat through. Cut off tops of puffs; fill bottoms with chicken mixture. Replace tops.

Popover Puffs: Heat oven to 400 degrees. Heat 1/2 cup water and 3 tablespoons butter to boiling. Add 3/4 cup baking mix, all at once. Stir vigorously over low heat until mixture forms a ball, 1 1/2 minutes. Remove from heat; beat in 3 eggs, one at a time, until smooth. Drop 6 mounds of dough 3 inches apart onto aluminum foil covered cookie sheet. Bake until golden, 25 to 30 minutes. Cool 5 minutes; remove from cookie sheet.