Chicken and Waffle Casserole Recipe
User Reviews
4.6
Chicken and Waffle Casserole Recipe
Description
The Chicken and Waffle Casserole mixes frozen Belgian waffles cut into cubes with frozen breaded chicken strips chopped into pieces. After a brief bake to soften the waffles and cook the chicken, the ingredients are layered in a baking dish. A custard made from eggs, whole milk, pure maple syrup, melted butter, ground cinnamon, kosher salt, and optional honey is poured over to soak the mixture.
Baked for 45-60 minutes, the casserole sets like a bread pudding with tender chicken and soft waffle cubes that have absorbed the custard. The sweetness of the maple syrup and honey complements the mild seasoning and crispy chicken texture. Bacon garnish adds a salty crunch to finish the dish.
This dish works well as a breakfast or brunch centerpiece. It can be served with additional maple syrup or crumbled bacon on top to enhance flavors. The layering and custard soak ensure a cohesive texture that blends waffle and chicken elements throughout.
The recipe suggests storing leftovers in airtight containers refrigerated up to 3 days or frozen up to 3 months. Using homemade components is possible by skipping the pre-baking steps. The casserole can be prepared ahead and refrigerated before baking for convenience.
Ingredients
- 10 Belgian waffle cubed - We used Eggo, frozen
- 25 ounces chicken strips chopped into bite-sized pieces (1 package, frozen breaded
- 2-3 tablespoons honey optional
- 8 large egg
- ¾ cup milk whole
- ⅓ cup pure maple syrup not pancake syrup
- 2 tablespoons butter melted and slightly cooled (¼ stick, unsalted
- 1 teaspoon ground cinnamon optional
- ½ teaspoon kosher salt
- Bacon optional, for garnish, cooked crumbled
Instructions
- Preheat oven to 350°F. Butter a 9x13-inch casserole dish, or spray with nonstick spray; set aside.
- Place the waffles on chicken on two baking sheets (or 1 if they'll fit!). Bake the waffles for about 7 minutes, until softened. Remove them from the oven and cut them into cubes when cool enough to handle.
- Continue cooking the chicken for another 8-10 minutes, then remove.
- To the baking dish, add a single layer of chopped waffles. Top with half of the chicken pieces. Layer the remaining waffles and chicken. Drizzle with honey, if using.
- In a mixing bowl, whisk together the eggs, milk, maple syrup, butter, cinnamon (if using), and salt until well combined. Slowly pour the egg mixture evenly over the casserole, pressing down to ensure it’s all soaked in (almost like a bread pudding).
- Bake for 45-60 minutes. Serve with crumbled bacon and additional maple syrup.
Notes
- Store leftovers in an airtight container for up to 3 days refrigerated or freeze for up to 3 months.
- Homemade waffles and fried chicken can be used instead of frozen, skipping pre-baking steps.
- This casserole can be made in advance and refrigerated before baking to save time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 32g | 11% |
| Protein | 29g | 58% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 264mg | 88% |
| Sodium | 586mg | 24% |
| Potassium | 504mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 1087IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 180mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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