Whole Wheat Waffles with Chicken and Spinach Sauce

By cindygwest

Ingredients

• WAFFLES:
• 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
• 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 (4 ounces) shredded Swiss cheese

Details

Adapted from tasteofhome.com

Preparation

Step 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.
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.