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Creamed Chicken and Mushroom on Crispy Cornmeal Waffles Recipe

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This recipe for Creamed Chicken and Mushroom on Crispy Cornmeal Waffles is from The phillips Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 slices bacon
1 (8-ounce) package sliced fresh white button mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
1/3 cup sliced carrot
2 cloves garlic,minced
1 (10 3/4-ounce) can cream of chicken soup
1 cup half-and-half
2 cups shredded cooked chicken
Crispy Cornmeal Waffles
(recipe follows)

Crispy Cornmeal Waffles
2 (8.5-ounce) boxes corn muffin mix*
2/3 cup all-purpose flour
1 club soda
2 large eggs
3 tablespoons butter,melted
Directions:
Directions:
1. In a large skillet,cook bacon, over medium heat until crisp. Remove bacon to paper towels to drain, reserving dripping in skillet. Cool and crumble becon.

2.Add mushrooms, onion, bell pepper,carrot, and garlic to drippings in skillet. Cook over medium heat, stirring often, for 15 minutes. stirring occasionally. Stir in chicken: cook for 6 minutes or until heated through,

3.Serve chicken mixture over Crispy Cornmeal Waffles. Sprinkle with becon.

Crispy Cornmeal Waffles:

Preheat waffle iron according to manufacturer's instructions.

2.In a medium bowl,whisk together corn muffin mix,flour,and baking powder. Add club soda,eggs ,and melted butter onto hot waffle iron, and cook according to manufacturer's instructions.
*You can use Jiffy Corn Muffin Mix.
Number Of Servings:
Number Of Servings:
6 serving
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Adding club soda to waffle batter makes the waffles come out crisp on the ourside and fluffy on the inside. If you don't have time to make the waffles, serve the Cream Chicken and Mushrooms over toast.

 

 

 

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