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 Time10 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr
Servings: 4
Ingredients
8Frozen waffles
½bagpopcorn chicken12 ounces
6eggs
¾cupmilk
¼cupmaple syrup
Instructions
Preheat the oven to 350 degrees F. Spray a 7x9 inch or 8x8 inch casserole dish with cooking spray.
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.
8 Frozen waffles
Dice the chicken into 1-inch pieces. If it is too hard to cut the frozen chicken, microwave it for 30 seconds first.
½ bag popcorn chicken
Arrange the waffle pieces in the baking dish. Add the chicken pieces, spreading them out so they are mixed together.
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 eggs, ¾ cup milk, ¼ cup maple syrup
Bake at 350 F for 50-60 minutes, until the eggs are set and the top is golden brown.
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.
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.