Classic Chicken & Waffles
“A down-home diner special gets weeknight-easy with the help of rotisserie chicken. Want ’em even faster? Make the waffles ahead and freeze till dinnertime.” —Lauren Reiff, East Earl, PA
| Servings | Cook Time |
| 6servings | 30minutes total |
| Servings |
| 6servings |
| Cook Time |
| 30minutes total |
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chicken broth
- 1-1/4 cups 2% milk
- 2 cups coarsely shredded rotisserie chicken
- WAFFLES:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1-1/2 cups 2% milk
- 5 tablespoons butter melted
- sliced green onions optional
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in chicken; heat through. Keep warm.
- Preheat waffle maker. Whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, milk and melted butter; add to dry ingredients, stirring just until moistened.
- Bake waffles according to manufacturer’s directions until golden brown. Top waffles with chicken mixture and, if desired, green onions.
Recipe Notes
Nutrition Facts
2 waffles with 2/3 cup chicken mixture: 488 calories, 23g fat (13g saturated fat), 154mg cholesterol, 981mg sodium, 45g carbohydrate (10g sugars, 1g fibre), 24g protein.
