Chicken Mushroom Popover Casserole

Browned chicken pieces line a casserole and then a special, savory popover batter is poured over. The batter puffs up and the result is golden hunks of chicken, nested in a crispy, tender golden popover crust. Serve the optional mushroom sauce on the side with a green salad.

2.5# Boned and skinned chicken breast halves cut into 1 inch pieces
s/p
3 eggs
1.5c Skim milk
1 T oil
0.5t salt + 0.25t pepper
1.5c flour
1 T fresh minced parsley
1 can Campbell's 98% Fat-Free Cream of Mushroom soup
0.5c white wine
1 t Fresh parsley minced
0.5c mushrooms sliced
0.5c carrots, diced
1 large potato chopped
1 med onion chopped

Preheat oven to 350F. Saute chicken in nonstick skillet that has been sprayed with Pam, until brown on all sides. Add potatoes, onions and carrots, and cook 10 mins, or until veggies begin to cook. Season with salt & pepper.

Place in a 9x13-inch casserole dish that has been sprayed with Pam.

Blend eggs, milk, oil, salt & pepper, flour and parsley well with a wire whisk. Pour over chicken/veggie mixture. Bake 55-60 mins, or until batter has puffed up and turned golden brown.

Meanwhile, prepare sauce. Combine mushroom soup, wine, parsley and stir over low heat to combine. Stir in mushrooms. Season to taste with salt & pepper and cook to soften mushrooms about 5-10 mins.

Serve sauce on top or on side.