Take your chicken and waffles to a whole other level with this Chicken and Waffle Casserole! Belgian waffle pieces and chicken strips are baked in the oven with honey and a seasoned egg mixture and served with crumbled bacon and maple syrup. Yum!
What’s in This Chicken and Waffles Casserole Recipe?
This chicken and waffles casserole is made easy with frozen crispy chicken and frozen Belgian waffles soaked in a spiced custard for a bread pudding-like texture!
- Waffles: We used Eggo Belgian waffles, but feel free to use your favorite brand of frozen waffles. You could also make your own from scratch if you’d like!
- Chicken: We kept it simple and used frozen breaded chicken strips. Popcorn chicken, chicken tenders, and fried chicken also work well for this recipe.
- Honey: Although optional, honey makes the perfect pairing for breaded chicken and waffles!
- Eggs: A necessary ingredient for this tasty casserole! Don’t skip it.
- Milk: We used whole milk for this recipe as it makes for the richest, creamiest casserole, but any type of milk will work.
- Maple Syrup: You can’t have chicken and waffles without maple syrup! Stick to pure maple syrup and avoid the pancake syrups.
- Butter: Melted unsalted butter will make mixing much easier. Allow it to cool a bit in the fridge after melting.
- Cinnamon: Cinnamon adds just a touch of warm spice to enhance all the yummy sweet flavors.
Variations on Chicken Waffle Casserole
To make this chicken and waffle casserole spicy, try swapping the breaded chicken strips for spicy breaded chicken strips or our hot honey fried chicken, and use hot honey instead of regular honey!
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How to Store and Reheat
Store leftover chicken and waffle casserole in an airtight container in the refrigerator for up to 3 days. Reheat covered with aluminum foil in a 350°F oven for about 20-30 minutes, until warmed through.
How to Freeze
Freeze chicken and waffle casserole tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
For a homemade take, use our chicken and waffles recipe as a guide, or use your favorite boxed waffle mix and try our crispy fried chicken tenders!
Chicken and Waffle Casserole Recipe
Ingredients
- 10 frozen Belgian waffles cubed – We used Eggo
- 25 ounces frozen breaded chicken strips chopped into bite-sized pieces (1 package)
- 2-3 tablespoons honey optional
- 8 large eggs
- ¾ cup whole milk
- ⅓ cup pure maple syrup not pancake syrup
- 2 tablespoons unsalted butter melted and slightly cooled (¼ stick)
- 1 teaspoon ground cinnamon optional
- ½ teaspoon kosher salt
- Cooked crumbled bacon optional, for garnish
Equipment
- 9×13-inch Casserole Dish
- 2 Baking Sheets
Instructions
- Preheat oven to 350°F. Butter a 9×13-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.10 frozen Belgian waffles, 25 ounces frozen breaded chicken strips
- 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.2-3 tablespoons honey
- 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).8 large eggs, ¾ cup whole milk, ⅓ cup pure maple syrup, 2 tablespoons unsalted butter, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt
- Bake for 45-60 minutes. Serve with crumbled bacon and additional maple syrup.Cooked crumbled bacon
Notes
- Feel free to use homemade fried chicken and homemade waffles for this recipe! Just skip steps 2 and 3.
- This casserole can be made in advance – just plastic wrap and refrigerate until you’re ready to bake.
How to Make Chicken and Waffle Casserole Step by Step
Prep the Ingredients: Preheat your oven to 350°F. Butter a 9×13-inch casserole dish, or spray it with nonstick spray, and set aside.
Bake the Chicken and Waffles: Place 10 cubed frozen Belgian waffles and 25 ounces of chopped frozen breaded chicken strips 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.
Layer the Casserole: 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 2-3 tablespoons of honey, if using.
Make the Custard: In a mixing bowl, whisk together 8 large eggs, ¾ cup of whole milk, ⅓ cup of pure maple syrup, 2 tablespoons of melted and cooled unsalted butter, 1 teaspoon of ground cinnamon (if using), and ½ teaspoon of kosher 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 the Casserole: Bake for 45-60 minutes. Serve with crumbled bacon and additional maple syrup, if desired.
Yes! Instead of baking the casserole, wrap it tightly in plastic wrap and store it in the refrigerator overnight. Bake as directed the next morning.
Yes! This is a breakfast casserole, so it tastes great with pure maple syrup.
Absolutely! We love a good breakfast-for-dinner recipe, and this one ticks all of the boxes!
More Chicken and Waffles Recipes We Love
- Chicken and Waffles
- Chicken and Waffle Sliders
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