Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/2 to 3/4 cup 2% milk1-1/2 cups shredded cooked chickenWAFFLES:3 cups white whole wheat flour3 tablespoons sugar4 teaspoons baking powder1 teaspoon salt2 large eggs3 cups 2% milk1/2 cup butter, melted1 cup shredded Swiss cheese
Preparation
In a small saucepan, combine soup, spinach, 1/2 cup milk and chicken; cook over medium heat 5-7 minutes or until heated through, stirring occasionally. If desired, stir in additional milk for a thinner consistency. Remove from heat; cover to keep warm.
For waffles, in a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk eggs, milk and melted butter until blended. Add to dry ingredients; stir just until moistened.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Cut each waffle in half. Serve with sauce; sprinkle with cheese.
