Add chicken (or other optional meat). Add pimientos and Veg-All (drained) if using, (can substitute frozen mixed vegetables).

Cook over low heat until mixture thickens.

Using a sharp kitchen shears, cut an X into the top of popovers and squeeze bottom to open.

Scoop creamed mixture into the center of the popovers while they are still hot.

To plate, scoop a small portion of the liquid onto the dish below the popover and sit popover in the center. Sprinkle popover top with paprika (optionally) and garnish with parsley.

Note: If you don't have low sodium chicken stock and will be using regular chicken stock or bouillon instead, reduce salt to 1/8 teaspoon.

Variation: Creamed chicken makes a great pie filling, too! We like to make mini pies for individual servings making it easier to serve and faster to bake. Line a small 4 or 6 inch pie pan with pie crust, fill with creamed chicken mixture, then crimp on top crust. Make a vent for steam to escape, then bake in a preheated 375-400°F oven til golden brown on top.

Creamed chicken freezes well and can be prepared up to 3 months in advance.

Submitted by: CM