Herb waffles with savory chicken sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Waffle batter; made from | ||
| 2 | cups | Packaged pancake or biscuit mix |
| ½ | teaspoon | EACH sage and thyme |
| 1 | tablespoon | Butter or margarine |
| 2 | tablespoons | Finely chopped celery |
| 3 | tablespoons | Finely chopped onion |
| 1 | tablespoon | Chopped parsley |
| 1 | can | Condensed cream of mushroom or cream of vegetable soup; undiluted |
| 1 | can | (3 oz) mushroom caps; undrained |
| dash | Sage | |
| dash | Thyme | |
| dash | Pepper | |
| 1 | cup | Diced cooked chicken |
Directions
HERB WAFFLES
SAVORY CHICKEN SAUCE
FOR WAFFLES:
1. Preheat waffle iron. 2. Make waffle batter according to package directions. 3. Stir in sage and thyme. 4. Bake in preheated waffle iron until golden-brown. 5. Serve topped with Savory Chicken Sauce Makes 4 large waffles
FOR SAVORY CHICKEN SAUCE:
1. In hot butter in large skillet, saute celery, onion, and parsley until tender -- about 5 minutes. 2. Add soup, mushroom caps, and seasonings, mixing well. Simmer uncovered and stirring occasionally, 10 minutes. 3. Add chicken; reheat gently.
Makes 1 quart
from McCall's Practically Cookless Cookbook typed by Tiffany Hall-Graham