Creamed Chicken On Whole Grain Waffles Recipes

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PARTY WAFFLES ROYAL



Party Waffles Royal image

A classic recipe from Betty's 1964 "The Bisquick Cookbook," this twist on chicken-and-waffles will make any midday meal feel like a party.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 45m

Yield 4

Number Of Ingredients 11

1/4 cup butter
1/4 cup Original Bisquick™ mix
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon poultry seasoning
2 cups milk
2 cups cut-up cooked chicken
2 cups Original Bisquick™ mix
1 egg
1 tablespoon vegetable oil
1 1/2 cups whole-berry cranberry sauce, warmed

Steps:

  • Start by preparing Creamed Chicken. In 3-quart heavy saucepan, melt butter over low heat. Blend in Bisquick mix and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil 1 minute, then stir in chicken. Keep warm while making Waffles.
  • In medium bowl, beat Waffle ingredients together with rotary beater or hand mixer until blended. Pour batter from cup or pitcher into center of hot waffle maker (greased if necessary). Close waffle maker. Bake until steaming stops, lifting finished waffle off carefully with fork.
  • To serve, arrange 2 waffle sections with creamed chicken on top. Serve hot with warm cranberry sauce on the side.

Nutrition Facts : ServingSize 1 Serving

CREAMED CHICKEN ON WHOLE GRAIN WAFFLES



Creamed Chicken on Whole Grain Waffles image

Categories     Milk/Cream     Chicken     Dinner     Sherry     Winter     Tarragon     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 skinless boneless chicken breast halves, cut into 1/2-inch cubes
2 tablespoons (1/4 stick) butter
1 1/2 tablespoons all purpose flour
1 cup canned low-salt chicken broth
1/3 cup whipping cream
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 tablespoon Madeira or dry Sherry
4 frozen whole grain waffles, toasted

Steps:

  • Sprinkle chicken with salt and pepper. Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add chicken and sauté until just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to plate.
  • Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Add flour and whisk 1 minute. Gradually whisk in broth, cream and tarragon. Bring to boil, whisking constantly. Reduce heat to medium-low. Simmer sauce 1 minute. Add Madeira and simmer until sauce thickens, about 2 minutes. Return chicken and any juices to sauce. Simmer until chicken is heated through, about 1 minute. Arrange 2 waffles on each plate; top with creamed chicken.

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