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

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