Whole Wheat Waffles with Chicken and Spinach Sauce Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 4 teaspoons baking powder
- 1 teaspoon salt
- 3 cups 2% milk
- 2 large eggs
- 1/2 cup butter melted
- 3 tablespoons sugar
- waffles:
- 1 package (10 ounces) frozen chopped spinach thawed and squeezed dry
- 1 cup (4 ounces) shredded swiss cheese
- 1 can (10-3/4 ounces) condensed cream of chicken soup undiluted
- 1/2 to 3/4 cup 2% milk
- 1-1/2 cups shredded cooked chicken
- 3 cups white whole wheat flour
- Carbohydrate 44.3034866640284 g
- Cholesterol 162.424305579258 mg
- Fat 11.7735241759558 g
- Fiber 1.5134722489251 g
- Protein 10.9601930538299 g
- Saturated Fat 6.12758889477697 g
- Serving Size 1 1 serving (168g)
- Sodium 1002.90744622513 mg
- Sugar 42.7900144151033 g
- Trans Fat 1.28696861177055 g
- Calories 330 calories
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 equals 335 calories, 15 g fat (8 g saturated fat), 52 mg cholesterol, 647 mg sodium, 34 g carbohydrate, 5 g fiber, 15 g protein. Print Add to Recipe Box Email a Friend
