Chicken And Tater Tot Waffles Recipes

Steps:

• Preheat the oven to 200 degrees F. Heat a waffle iron on high heat; grease with nonstick spray. Spread about half of the potato tots on it. Close and cook on medium-high; fill in any holes in the waffle with more potato tots a few minutes into cooking. Close the iron and continue to cook until browned and crisp, about 8 minutes total. Transfer the waffle to a baking sheet; keep warm in the oven. Repeat with the remaining tots.
• Meanwhile, heat the oil in a large skillet. Add the sausage and cook, breaking the meat up with a wooden spoon, until cooked through, about 5 minutes. Add the harissa and cook, stirring, until the sausage is coated, about 1 minute. Sprinkle with the flour and cook, stirring, until evenly coated, about 2 minutes. Gradually whisk in the broth and cook until thickened, 3 to 5 minutes; add more broth or water if too thick. Season with salt and pepper.
• Cut the waffles in half, if desired, and transfer to plates. Spoon the saucy sausage on top. Sprinkle with crumbled feta and chopped parsley. Serve right away.

Steps:

• Preheat a double waffle iron to a medium-high setting.
• Toss the tater tots with the cheese and Tex-Mex seasoning in a bowl.
• Lightly spray the waffle iron with cooking spray, then arrange the tater tots and cheese mixture in a single layer on the waffle iron. Firmly press and close the waffle iron, then cook until crisp, about 7 minutes.
• Meanwhile, melt the butter in a small nonstick skillet over medium heat. Add the eggs and fry to your preference, 4 to 6 minutes.
• Divide the waffles between 2 plates. Arrange the bacon halves over the top of the waffles. Top each with a fried egg, salsa, sour cream, avocado and cilantro, then serve.

Steps:

• Preheat the oven to 450 degrees F.
• Melt the butter in a large heavy pot over medium-high heat until hot. Add the carrots, celery and onions and season with 1 teaspoon salt and 3/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are golden, about 12 minutes. Stir in the flour, and then whisk in the broth and milk and bring to a boil, whisking. Boil until slightly thickened, about 3 minutes. Stir in the chicken. Transfer to a 2-quart baking dish.
• Pulse the tots in a food processor with the thyme until medium ground. Scatter over the top of the casserole and bake until the filling is bubbling and the topping is golden and crisp, 20 to 25 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Heat a large skillet over medium heat. Spray lightly with cooking spray. Add chicken strips; cook until no longer pink in the center and the juices run clear, about 4 minutes per side. Cut into cubes.
• Transfer chicken to a large bowl. Add chicken gravy, cream of chicken soup, evaporated milk, stuffing mix, onion, garlic, celery seed, and black pepper; mix until combined.
• Spread frozen potato nuggets in the bottom of the prepared pan. Pour chicken mixture evenly on top. Sprinkle mozzarella cheese and Cheddar cheese on top.
• Bake casserole in the preheated oven until golden and bubbly, about 45 minutes.