Wednesday, February 8, 2012

Chicken Ala King on Cornmeal Waffles

I have made (and enjoyed) Chicken Ala King without waffles, but I LOVE it on these waffles!

Chicken Ala King
  • 1/4 c. green pepper, minced
  • 3 tbsp. celery, diced
  • 1 teaspoon onion, minced
  • 2 tbsp. butter
  • 1 tbsp. flour
  • 1 can cream of chicken soup
  • 2 (3 ounce.) cans mushrooms
  • 2 (5 1/2 ounce.) cans chicken (or possibly 2 c.chicken, diced)
  • 1/4 c.pimentos


  1.  Cook  green pepper, celery and onions in butter till tender. Blend in flour; gradually add in soup; add in mushrooms and liquid. Cook till thick, stirring constantly. Add in chicken, pimentos and seasonings; heat thoroughly.
  2. Serve over toast points or possibly rice or possibly biscuits. Makes 4 to 6 servings.

Cornmeal Waffles


  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (6 oz.) shredded sharp Cheddar cheese
  • 3 large eggs
  • 1 cup buttermilk
  • 1 cup club soda
  • 1/3 cup canola or vegetable oil


  1. Sift together first 5 ingredients in a large bowl. Stir in cheese. Combine eggs and next 3 ingredients; gently stir into dry ingredients just until blended.
  2. Spoon a heaping 1 cup batter evenly onto a preheated, lightly greased waffle iron. Cook 5 to 10 minutes or until crisp and done. Repeat with remaining batter.
  3. Transfer waffles to a baking sheet, and keep warm, uncovered, in the oven at 200° until ready to serve. Waffles can be frozen in zip-top freezer bags and reheated in oven or toaster oven.

1 comment:

  1. Wow this looks so yummy! I love cornbread, but have never thought to make them into waffles... or add chicken ala king on top... it sounds like a delicious dish!


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