Herbed Popovers Stuffed With Creamy Chicken And Mushrooms

For Popovers: In a large bowl, combine flour, salt and seasonings. Gradually beat in milk and eggs until smooth. Set aside and refrigerate for 2 hours or overnight.

Place 1 teaspoon of butter in each cup of a popover pan and place in a preheated 400 degree F oven for 15 minutes, lower oven temperature to 350 degrees F and bake an additional 30 minutes. Remove from oven, split the popovers and fill with creamed chicken and mushrooms.

For Creamed Chicken and Mushrooms: Saute mushrooms in butter until golden. blend in flour and cook, stirring over medium heat for 1 to 2 minutes. Add broth slowly and whisk until smooth. stir in cream, salt, parsley and chicken.

Heat until mixture simmers. Remove from heat and add 2 tablespoons sherry. Serve in split popovers.