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Freezer-friendly · Recipe

Chicken Waffles

Leftover chicken becomes 20 freezer waffles.

Another unusual way to use up chicken left over after making stock. Up to 3 days in the refrigerator or up to 3 months in the freezer in a vacuum-sealed container. Per 100 g: kcal 15%, fat 15%, protein 150.

Prep25 min
Cook20 min
Total45 min
Serves20 servings

Freezer notes

Can you freeze Chicken Waffles?

Yes — Chicken Waffles freezes well: freeze it cooked, it keeps up to 3 months in the freezer, about 3 days in the fridge.

Freeze it cooked Up to 3 months frozen 3 days in the fridge

How to freeze Chicken Waffles

Cool the waffles completely, layer with parchment, and vacuum-seal or freeze in a sealed container for up to 3 months.

How to reheat Chicken Waffles

Reheat straight from frozen in a toaster or dry pan until warmed through and the edges crisp up again.

The one thing a label can't tell you is when you froze it. Label it properly — or let Expireless hold the date for you.

Ingredients

  • 800 g boiled chicken meat
  • 250 g egg white
  • 200 g yogurt 2%
  • 200 g frozen spinach
  • 200 g broccoli
  • 200 g wheat flour
  • 12 g baking powder
  • 4 pcs eggs (category C1)
  • to taste salt and pepper

Method

  1. Divide the broccoli into florets, blanch in boiling water for 4 minutes, then drain in a colander and transfer to iced water. Blend in a blender together with the yogurt and frozen thawed spinach, squeezing out excess moisture.
  2. Grate the cheese on a fine grater. Blend the chicken meat in a blender with the eggs and egg white.
  3. Combine the chicken and broccoli puree in one bowl, add the flour, grated cheese, baking powder, salt and pepper to taste, and mix until smooth.
  4. Heat a waffle iron, grease the panels with oil, pour in the batter in a thin layer so it just covers the surface. Close the waffle iron and cook on medium heat until golden brown.

Equipment

  • blender
  • waffle iron
  • colander
  • grater
  • mixing bowl

Nutrition per serving

Calories70 kcal
Protein9 g
Fat2 g
Carbs4 g

Estimated. These numbers are calculated from the ingredient list, not lab-measured — treat them as a ballpark, not a label.

Cook once, eat twice

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