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Classic Chicken & Waffles

A down-home diner special gets weeknight-easy with the help of rotisserie chicken. Want 'em even faster? Make the waffles ahead and freeze till dinnertime. —Lauren Reiff, East Earl, PA
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chicken broth
  • 1-1/4 cups 2% milk
  • 2 cups coarsely shredded rotisserie chicken
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1-1/2 cups 2% milk
  • 5 tablespoons butter, melted
  • Sliced green onions, optional


  • In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in chicken; heat through. Keep warm.
  • Preheat waffle maker. Whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, milk and melted butter; add to dry ingredients, stirring just until moistened.
  • Bake waffles according to manufacturer’s directions until golden brown. Top waffles with chicken mixture and, if desired, green onions.
Nutrition Facts
2 waffles with 2/3 cup chicken mixture: 488 calories, 23g fat (13g saturated fat), 154mg cholesterol, 981mg sodium, 45g carbohydrate (10g sugars, 1g fiber), 24g protein.

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