Saturday, August 23, 2008

Chicken & Waffles

My nana used to make these with leftover chicken and they were soo good. So I finally got to use my Cuisinart Waffle Maker we got for the wedding... and I figured I would test it out on chicken and waffles. Delicious. And I just froze the extra waffles that the batter made and had them for breakfast on a Saturday Morning.


For chicken mixture:

1 lb boneless skinless chicken breast
1 pkg of Lipton golden mushroom soup mix

Chicken Broth

For waffles:

2 cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp salt

1- 3/4 cups milk
6 tbsp vegetable oil
2 large eggs

I placed the chicken in the crockpot iwth the golden mushroom soup mix and chicken broth and left it cook for 6 hours or until it falls apart. After 6 hours- I made a gravy paste with flour and water and added it to the chicken to make a gravy. I shredded the chicken and left it to cook for another 30 minutes to thicken up the gravy.

Waffles- I got this recipe from the recipe book the waffle maker came with

Place ingredients in a large mixing bowl and combine until well blended and smooth. Let batter sit 5 minutes before using. And just make waffles according to your waffle maker.


1 comment:

Joelen said...

oooh what a great version! I initially expected fried chicken but this is a nice change!