Creamed Chicken On Corn Meal Waffles Recipes

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CREAMY POBLANO CHICKEN WITH CORNBREAD WAFFLES



Creamy Poblano Chicken With Cornbread Waffles image

I had this at a dinner party, and it is sooooo delicious! Creamy chicken with just a bit of heat, served atop crunchy cornbread waffles. Comfort Food! If your chicken breasts are on the large side, 6 will work nicely. This can be made ahead, simply reheat the chicken mixture and warm the waffles!

Provided by Kizzikate

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20

3 tablespoons butter or 3 tablespoons margarine
1 large onion, diced
3 garlic cloves, minced
2 poblano chiles, seeded & diced
6 -8 boneless chicken breast halves, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
8 ounces sour cream
8 ounces shredded sharp cheddar cheese
cornbread waffle
1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons sugar
1 large egg
1 1/2 cups milk
1/4 cup melted butter or 1/4 cup margarine
1 1/2 cups frozen white shoepeg corn, thawed

Steps:

  • In Dutch oven, melf butter over medium heat. Add onions, poblanos, & garlic. Saute for 5 minutes, or until soft. Add chicken, salt, and pepper. Cook, stirring often, 8-10 minutes, or until chicken is cooked through. Stir in soup and sour cream until smooth. Stir in cheese, cook & stir until melted and smooth. Serve over Cornbread Waffles.
  • To prepare waffles, Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl. Stir in egg, milk, and melted butter, stirring just until just moistened. Batter will be somewhat lumpy.
  • Bake batter in a lightly buttered, preheated waffle iron until golden brown & crispy.

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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