Chicken Salad Popovers Recipes

SAVORY CRESCENT CHICKEN SQUARES

Steps:

• Heat oven to 350°F. In medium bowl, mix cream cheese and 1 tablespoon softened butter; beat until smooth. Add chicken, chives, salt, pepper, milk and pimientos; mix well.
• Separate or cut dough into 4 rectangles. If using crescent dough, firmly press perforations to seal. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 tablespoon melted butter; sprinkle with crushed croutons.
• Bake 25 to 30 minutes or until golden brown.

SIMPLE POPOVERS

Steps:

• Heat oven to 450°F. Generously grease 6-cup popover pan or six 6-ounce custard cups.
• Beat eggs slightly in medium bowl. Beat in remaining ingredients just until smooth (do not overbeat). Fill cups about 1/2 full.
• Bake 20 minutes.
• Reduce oven temperature to 350°F. Bake about 20 minutes longer or until deep golden brown. Immediately remove from cups. Serve hot.

BOK BOK POPOVERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the cream cheese, chicken, sesame seeds, parsley and onion. Mix well.
• Open package of crescent rolls. DO NOT divide them into triangles as you usually would! Keep every 2 triangles together, forming 4 squares. Pinch the 'seam' in the middle of each square closed and pat each one out into a larger square. Put a spoonful of the chicken mixture in the center of each square. Fold the corners up into the center, layering like flower petals so that the roll is kind of sealed. Repeat with all 4 squares.
• Place popovers on a lightly greased cookie sheet and bake in the preheated oven until golden brown.

BULLOCK'S CHICKEN SALAD, JUDY'S VERSION

Steps:

• Mix chicken and celery and sprinkle with pepper. Make dressing by combining mayonnaise, chicken stock base and lemon juice. Pour dressing over chicken and toss. Refrigerate for 2 to 24 hours before serving.

CHICKEN SALAD POPOVERS

Steps:

• 1. Put chicken, mayo, mustard and seasonings in a bowl and mix, add mayo or mustard if too dry. With this one, I used italian seasoning, garlic powder, onion powder, sundried tomato slices (julienned) and a little black pepper.
• 2. Cut the cream cheese into cubes and put in the microwave for 15-20 seconds, stir, if it's not soft enough then microwave for 10 more seconds. When it's smooth mix with your chicken salad.
• 3. Preheat oven to 375 and line a cookie sheet with foil. carefully separate and lay out your croissants and take a spoon and put about 2 tsp of mixture on the largest part of the triangle.
• 4. Carefully wrap your croissants around the filling and add a pinch of cheese to each one before closing them up. BE SURE to close the seams up so none of the gooey goodness runs out!
• 5. Bake for 11 mins and enjoy!