5 from 116 votes
Chicken and Waffle Casserole Recipe
This Chicken and Waffle Casserole combines cooked frozen waffles cut into bite-sized pieces with sliced popcorn chicken and a whisked mixture of eggs, egg whites, milk, honey, salt, and cinnamon. The ingredients are assembled in a baking dish and baked until the egg custard sets and the top turns golden. The casserole is finished with maple syrup, powdered sugar, and butter, blending savory and sweet flavors in a textured breakfast bake.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
8
Calories:
570 kcal
Course:
Breakfast, Brunch
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 570
% 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.