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Creamed Chicken and Eggs on Waffles Recipe
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Salt/Seasoned salt||1 Teaspoon|
|Diced cooked chicken/Canned chicken||1 Cup (16 tbs)|
|Waffle mix||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Melted butter/Margarine||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3037 Calories from Fat 1501
% Daily Value*
Total Fat 168 g258.5%
Saturated Fat 86.6 g433.1%
Trans Fat 0 g
Cholesterol 1847.2 mg
Sodium 5410.7 mg225.4%
Total Carbohydrates 258 g86.1%
Dietary Fiber 7.8 g31.3%
Sugars 79.2 g
Protein 131 g262.1%
Vitamin A 140.3% Vitamin C 83.9%
Calcium 196.5% Iron 81.8%
*Based on a 2000 Calorie diet
Blend flour into butter remaining in the pan.
Gradually add milk; cook, stirring constantly until thickened and smooth.
Season with salt and pepper; add green pepper, chicken and hard-cooked eggs (reserve 5 quarters for garnish).
Meanwhile, combine waffle mix, milk, butter and slightly-beaten eggs.
Beat with a rotary beater until fairly smooth.
Bake on a hot waffle iron until steaming stops.
Keep warm on a heated platter.
Pour creamed mixture into a heated serving dish; center remaining egg quarters flower-fashion around a tuft of parsley.
Spoon over crisp hot waffles.