Whole Wheat Waffles with Chicken & Spinach Sauce Recipe

Whole Wheat Waffles with Chicken & Spinach Sauce Recipe
Whole Wheat Waffles with Chicken & Spinach Sauce Recipe photo by Taste of Home
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Whole Wheat Waffles with Chicken & Spinach Sauce Recipe

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On a business trip years ago, I got the idea for waffles with chicken and spinach. When I serve it, people go back for seconds, even thirds. —Vicki Melies, Elkhorn, Nebraska
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 5 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 5 min./batch

Ingredients

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 to 3/4 cup 2% milk
  • 1-1/2 cups shredded cooked chicken
  • WAFFLES:
  • 3 cups white whole wheat flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 3 cups 2% milk
  • 1/2 cup butter, melted
  • 1 cup shredded Swiss cheese

Directions

In a small saucepan, combine soup, spinach, 1/2 cup milk and chicken; cook over medium heat 5-7 minutes or until heated through, stirring occasionally. If desired, stir in additional milk for a thinner consistency. Remove from heat; cover to keep warm.
For waffles, in a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, milk and melted butter until blended. Add to dry ingredients; stir just until moistened.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Cut each waffle in half. Serve with sauce; sprinkle with cheese. Yield: 12 servings.
Originally published as Whole Wheat Waffles with Chicken & Spinach Sauce in Taste of Home April/May 2015, p36

Nutritional Facts

1/2 waffle and 3 tablespoons sauce: 335 calories, 15g fat (8g saturated fat), 52mg cholesterol, 647mg sodium, 34g carbohydrate (7g sugars, 5g fiber), 15g protein.

  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/2 to 3/4 cup 2% milk
  • 1-1/2 cups shredded cooked chicken
  • WAFFLES:
  • 3 cups white whole wheat flour
  • 3 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 3 cups 2% milk
  • 1/2 cup butter, melted
  • 1 cup shredded Swiss cheese
  1. In a small saucepan, combine soup, spinach, 1/2 cup milk and chicken; cook over medium heat 5-7 minutes or until heated through, stirring occasionally. If desired, stir in additional milk for a thinner consistency. Remove from heat; cover to keep warm.
  2. For waffles, in a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, milk and melted butter until blended. Add to dry ingredients; stir just until moistened.
  3. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Cut each waffle in half. Serve with sauce; sprinkle with cheese. Yield: 12 servings.
Originally published as Whole Wheat Waffles with Chicken & Spinach Sauce in Taste of Home April/May 2015, p36

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