Shredded Cream of Chicken Bake & Waffles

Preheat oven to 350 F.

In a large (12″ size) oven-safe skillet add butter and oil. When butter is melted add onion and the whole chicken breast. Cook on medium heat for 8 minutes on each side. Remove chicken to a clean work surface to cool. Keep the skillet nearby as we will be adding to it.

In a mixing bowl add canned soup, milk and black pepper. Add the onions from the skillet and stir well.

Place the frozen buttermilk waffles into the skillet in a single layer (they will fit).

Shred chicken with two forks and add the meat into the soup mixture; stir well. Add mixture on top of waffles in skillet. Place skillet in oven and bake at 350 F for 8 minutes.

Remove from oven and serve. Enjoy!