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1.
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Preheat oven to 450 degrees F. For the popover puff, take 1 tablespoon melted butter and brush over the bottom of the casserole dish.
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In a large bowl combine milk, eggs and remaining butter.
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In a small bowl, stir together flour and salt.
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Add flour mixture to egg mixture, whisk till smooth and pour into the casserole dish.
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Bake 20 minutes.
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Reduce oven temperature to 350 degrees F and continue baking 10-15 minutes or until puffed and golden brown.
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2.
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Meanwhile, prepare chicken and vegetable filling.
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Cut carrots in half lengthwise then crosswise into 1/2 inch slices for a total of 1 cup.
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Dice onion, mix with carrots and snap peas, place in a microwave container on high for 2-3 minutes or until vegetables are crisp tender.
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3.
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Combine lemon juice, soup, chicken, bell pepper, and dill; mix well.
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Microwave on high for 4-5 minutes or until hot.
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Add cheese and half of the vegetable mixture, mix gently.
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4.
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Remove popover puff from oven to cool; let stand 3 minutes or until puff begins to fall.
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If necessary, cut sides away from casserole to loosen.
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Spoon filling into puff and arrange remaining vegetable mixture around edges.
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Slice and serve.
