Amish Chicken and Waffles Recipe
This Amish Chicken and Waffles Recipe is made with shredded chicken, chicken broth, cornstarch, salt, and pepper, served over warm waffles.
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Servings: 6
Ingredients
- 3 cups shredded cooked chicken breast
- 4 cups chicken broth or chicken stock
- 6 tbsp cornstarch
- Salt to taste
- Black pepper to taste
- Waffles, bread, or mashed potatoes for serving
Instructions
- Pour the chicken broth or chicken stock into a medium saucepan.
- Place the saucepan over medium-high heat.
- Bring the broth to a boil.
- In a small bowl, combine the cornstarch with a small amount of cold water.
- Stir until the cornstarch mixture is smooth and thick.
- Slowly add the cornstarch mixture to the boiling broth while stirring continuously.
- Continue stirring until the broth begins to thicken into a gravy.
- Reduce the heat to medium-low.
- Add the shredded cooked chicken breast to the thickened gravy.
- Stir until the chicken is evenly coated with the gravy.
- Continue cooking and stirring until the gravy is thickened and the chicken is heated through.
- Season with salt and black pepper to taste.
- If the gravy is too thick, add a small amount of chicken broth or water and stir until the desired consistency is reached.
- If the gravy is too thin, simmer briefly while stirring until thickened.
- Warm the waffles, bread, or mashed potatoes before serving.
- Spoon the hot chicken gravy over the waffles, bread, or mashed potatoes.
- Serve immediately while warm.
Notes
To make this Amish Chicken and Waffles Recipe gluten free, use certified gluten-free waffles, gluten-free bread, or gluten-free mashed potatoes for serving.
Confirm that the chicken broth or stock is labeled gluten free, as some brands may contain gluten-based additives or flavorings.
Use pure cornstarch that is certified gluten free to avoid cross-contact.
Ensure the shredded cooked chicken is gluten free and has not been seasoned with gluten-containing sauces, marinades, or breading.
Use clean cookware, utensils, cutting boards, serving spoons, and work surfaces to prevent cross-contamination.
If serving someone with celiac disease, use certified gluten-free ingredients whenever possible.