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Chicken and Waffle Casserole Recipe

Enjoy a twist on a classic favorite with Chicken and Waffle Casserole! With just 5 simple ingredients this breakfast casserole has an amazing balance of sweet and savory.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4
Calories: 371 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 8 frozen waffles
  • ½ bag popcorn chicken 12 ounces
  • 6 eggs
  • ¾ cup milk
  • ¼ cup maple syrup

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Spray a 7x9 inch or 8x8 inch casserole dish with cooking spray.
  2. Toast waffles. You can use the toaster or put them on a baking sheet in the oven for 2-3 minutes while it preheats. Dice the waffles into bite-size pieces.
  3. Dice the chicken into 1-inch pieces. If it is too hard to cut the frozen chicken, microwave it for 30 seconds first.
  4. Arrange the waffle pieces in the baking dish. Add the chicken pieces, spreading them out so they are mixed together.
  5. Whisk the eggs, milk, and maple syrup in a mixing bowl. Add a pinch of salt or some cinnamon if you like. Pour the egg mixture over the chicken and waffle pieces in the casserole dish.
  6. Bake at 350 F for 50-60 minutes, until the eggs are set and the top is golden brown.
  7. Let it cool slightly before serving with extra maple syrup.

Notes

  • Any cooked, fried chicken pieces, like breaded chicken strips, chicken tenders, or chicken nuggets, will work for this recipe.
  • Don't skip toasting the waffles. The egg doesn't soak into the waffles if they are frozen.
  • Use real maple syrup: The thin pancake syrup you get at the grocery store doesn't compare!
  • This casserole works best when the chicken and waffles are spread out in a layer with room for the egg mixture to soak in between. Use a 9x13-inch baking dish if you are doubling the recipe.
  • Any cooked, fried chicken pieces, like breaded chicken strips, chicken tenders, or chicken nuggets, will work for this recipe.
  • Don't skip toasting the waffles. The egg doesn't soak into the waffles if they are frozen.
  • Use real maple syrup: The thin pancake syrup you get at the grocery store doesn't compare!
  • This casserole works best when the chicken and waffles are spread out in a layer with room for the egg mixture to soak in between. Use a 9x13-inch baking dish if you are doubling the recipe.
  • You can quickly put this casserole together the night before and store it in the refrigerator overnight. Then in the morning, bake it as directed. It might take a few minutes longer to bake.

Nutrition Information

Calories 371kcal (19%) Carbohydrates 44g (15%) Protein 14g (28%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 4g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 269mg (90%) Sodium 523mg (22%) Potassium 266mg (8%) Fiber 1g (4%) Sugar 16g (32%) Vitamin A 1495IU (30%) Vitamin C 0.003mg (0%) Calcium 278mg (28%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 371

% Daily Value*

Calories 371kcal 19%
Carbohydrates 44g 15%
Protein 14g 28%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 5g 25%
Trans Fat 0.2g 10%
Cholesterol 269mg 90%
Sodium 523mg 22%
Potassium 266mg 6%
Fiber 1g 4%
Sugar 16g 32%
Vitamin A 1495IU 30%
Vitamin C 0.003mg 0%
Calcium 278mg 28%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.