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chicken and waffles au gratin

clownman70360 avatar
Recipe by
raymond spencer
@clownman70360
st bernard, LA

This is my fifth recipe for chicken and waffles. It's in a style of potatoes au gratin, with a sweet waffle mixture on bottom and the chicken mixture on top, along with cheese and bread crumbs.

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yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For chicken and waffles au gratin

  • 10
    frozen square waffles, toasted
  • 3/4 c
    pure cane syrup
  • 1 c
    panko bread crumbs, divided
  • 2 Tbsp
    olive oil
  • 1 bag
    frozen popcorn chicken
  • 2 Tbsp
    cheddar cheese seasoning
  • 3 Tbsp
    margarine
  • 3 Tbsp
    all purpose flour
  • 1 Tbsp
    sea salt mixed with black pepper
  • 2 c
    whole milk
  • 1
    dry onion soup mix packet
  • 1 c
    shredded sharp cheddar cheese
  • 1 c
    crumbled blue cheese

How To Make chicken and waffles au gratin

  • 1
    Preheat oven to 350 degrees F. Coat a 13 - x 9-inch baking dish with cooking spray.
  • 2
    Toast waffles according to package directions. Use a kitchen shears and cut them into bite size pieces.
  • 3
    Add the waffle pieces into a baking dish. Pour the cane syrup evenly and sprinkle with 1/2 cup bread crumbs; mix well.
  • 4
    Heat olive oil in a large deep skillet over medium heat. Add the popcorn chicken and saute for 5 minutes or until tender. Stir in cheddar cheese seasoning.
  • 5
    Melt the margarine in a medium saucepan over medium heat.Gradually whisk in flour, onion soup mix and sea salt/black pepper. Cook, whisking constantly until the raw flour flavor has cooked off, about 1 minute.
  • 6
    Add the milk slowly and gradually to avoid lumps and cook, whisking constantly until the mixture has thickened for 3 to 5 minutes.
  • 7
    Stir in the sharp cheddar and blue cheese all at once; continue stirring until melted for 60 seconds. Add cooked popcorn chicken; mix well.
  • 8
    Pour the chicken/cheese mixture over the waffle pieces mixture. Top with remaining panko bread crumbs. Cover with aluminum foil.
  • 9
    Bake for 25 minutes or until the cheeses are melted. Cool completely for 8 minutes.
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