Chicken and Waffle Casserole Recipe
User Reviews
5
Chicken and Waffle Casserole Recipe
Description
Chicken and Waffle Casserole starts by baking frozen waffles to heat them through and then cutting them into small pieces. Popcorn chicken is slightly thawed and sliced as well. These components are layered evenly in a greased baking dish. A mixture of eggs, egg whites, milk, honey, salt, and cinnamon is poured evenly over the chicken and waffle pieces, allowing the custard to bind the elements together during baking.
Baking this mixture at 350°F yields a casserole with soft custard pockets surrounding crisp waffle pieces and flavorful chicken bites. The maple syrup, powdered sugar, and softened butter toppings add sweetness and richness, balancing the savory chicken.
This casserole can be assembled ahead and refrigerated overnight before baking. Cooking times vary by oven, so ensuring the custard is cooked through and the chicken is browned is important. Leftovers store well refrigerated for up to three days and reheat best in the oven or air fryer to preserve texture.
Ingredients
- 24 oz popcorn chicken Tyson, frozen
- 10 waffle Kodiak Cakes Buttermilk & Vanilla, frozen
- 6 egg large
- ¾ cup egg white
- 1 ¼ cup milk Fairlife skim
- 1 tbsp honey or maple syrup
- ½ tbsp salt
- 1 tbsp maple syrup for drizzling on top
- cooking spray
Toppings
- maple syrup
- powdered sugar
- butter light
Instructions
- Before preparing the casserole, remove the chicken from the freezer and allow it to thaw slightly.
- Preheat oven to 350°F. Place the frozen waffles on a baking sheet and bake them in the oven according to package directions. The toaster is also an option, but note every toaster differs!
- While the waffles are baking, prepare the wet ingredient mixture. Add eggs, egg whites, milk, honey, salt, and ground cinnamon to a medium bowl. Whisk together thoroughly.
- Once the waffles are finished, keep the oven on. Cut each waffle into six bite-sized pieces (half, then three even pieces). Set the pieces aside.
- Pour the semi-frozen chicken onto a cutting board and slice each piece into ~1-inch pieces.
- Generously coat a 9x13 baking dish with cooking spray. Combine the waffle pieces and chicken pieces in the dish. Arrange them so they’re evenly distributed in a single layer (some minor overlapping is okay).
- Pour egg mixture over the chicken and waffles. Use a silicone brush to paint the maple syrup on the top of the casserole. Cover the dish with tinfoil.
- Bake for 50 minutes on the middle oven rack. It’s fully cooked when the casserole/egg mixture has solidified and popcorn chicken and waffles are golden brown.
- Top with extra maple syrup, light butter, and powdered sugar. Enjoy warm!
Notes
- Do not bake the chicken before assembling; bake the waffles fully first.
- You can prepare this casserole the night before, cover, and refrigerate until baking.
- Adjust baking time as ovens vary; ensure eggs are fully cooked and chicken is golden.
- Store leftovers in an airtight container for up to 3 days and reheat in the oven, toaster oven, or air fryer to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 570kcal | 29% |
| Carbohydrates | 52g | 17% |
| Protein | 35g | 70% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 171mg | 57% |
| Sodium | 1480mg | 62% |
| Potassium | 343mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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