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Chicken and Waffles - re-live last weekend's breakfast

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This is a highly customizable dish. It can be done entirely from scratch, from pre-prepared ingredients or a little of both. The vegetables used can also be of your choosing - fresh or frozen, or, hey, a little of both!

This Chicken and Waffles dish is what I serve my family after a weekend of making too many waffles. I stash the extras in a Ziploc freezer bag and when I have four extra, it's Chicken and Waffle night!

Please take note of my preparation suggestions - I did some experimentation before publishing this.

Chicken and Waffles - Rebecca's EZ Quick Recipe - Makes Four

INGREDIENTS

Four already toasted waffles (Have a waffle iron? Go to your local Trader Joe's and get their waffle/pancake mix - it's the best in town) They freeze REALLY well.

Two Cups Freshly Cooked Moist Shredded Chicken (If it is Friday, Lunds and Byerly's sells whole rotisserie chicken ("Five Buck Cluck" for $4.99 - signature recipe is best for this dish)

1 1/2 cups Chicken Broth or already made Gravy (use at least this much...I sometimes use more)

Fresh Veggies sliced thin or shredded like snow peas, peppers, broccoli, mushrooms and onions. We always add in regular round peas heated up in the microwave and tossed in right before serving. Frozen veggies, heated to room temp, work, of course, too!

1 teaspoon fresh or dried thyme

Salt and Pepper to taste

Flour (if using Chicken broth)

Optional: Sour Cream and green onions on top

HOW TO MAKE

Put your already-toasted room temp waffles in the oven and turn it on to 300 degrees. Let them crisp up a little bit more while you quickly make the rest.

Fresh Veggies: Cook mushrooms in just a little oil or butter first in a frying pan for about three minutes in medium heat before adding any other veggies. If using fresh broccoli, heat with moistened paper towel and a little water in microwave for about 4 minutes, then add. Add all other veggies (except round peas) and lightly soften them under medium low heat for about three minutes. Toss with a little flour and add to chicken/gravy mix once you make it!

Frozen Veggies: Bring all veggies to room temperature in microwave, squeeze/strain off any excess water and toss into your chicken/gravy mix once you make it!

GRAVY TIME

If you are using Chicken Broth:
Put hot shredded chicken in a pot over medium heat and then toss in 1 Tbsp of flour and lightly coat chicken. Immediately add broth and stir. Check thickness - it should not be too thick or too watery. If too watery, when cooking your veggies, add a teaspoon of flour to them before adding to chicken/gravy mix.

If you are using prepared gravy:
No waiting here! Combine shredded chicken and gravy in a pot over medium heat till it bubbles.

OKAY - YOU'RE ALMOST DONE - GRAB YOUR FORKS AND KNIVES!

Toss in Veggies now. Add thyme, salt/pepper to taste. Mix until well heated and to your desired thickness. I don't like mine too thick because I like the sauce to fill in the little waffle holes.

Take your (very crispy) waffles out of the oven, put on plates, ladle on the chicken veggie gravy mix and you're set to go! Top with sour cream or green onion. Or nothing..

Kitchen Notes: This dish generally takes me less than 20 minutes. It can probably be done in less than 10 minutes if using frozen veggies and prepared gravy.

- Don't use reheated chicken.

- You can use freshly toasted frozen waffles, too. Plain or wheat waffles are great!

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