Name: Chicken and Waffle Casserole Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 10 frozen Belgian waffles (cubed); 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)

I love chicken and waffles for breakfast or dinner, but this chicken and waffle casserole has turned my breakfasts upside-down. Made with fluffy Belgian waffle pieces and crispy chicken strips, it has all that great sweet and savory flavor but in casserole form. The sweet, eggy custard really brings the whole thing together and turns it into a breakfast I won’t forget! I love it topped with maple syrup and crumbled bacon.

three-quarters view of maple syrup drizzled over a slice of chicken and waffle casserole on a white plate.

Chicken and Waffle Recipe

This chicken and waffle casserole is a shortcut version of my favorite chicken and waffles recipe. I use frozen chicken strips and Belgian waffles to make this recipe super simple. Soaked in a spiced custard, it has a bread pudding-like texture that makes it even tastier for breakfast.

overhead view of ingredients for chicken and waffle casserole.

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 this 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.

three-quarters view of a partially-eaten slice of chicken and waffle casserole on a white plate with a fork.

Notes and Tips

I kept it simple and used frozen breaded chicken strips. Popcorn chicken or chicken tenders also work well for this recipe.
I used Eggo Belgian waffles, but feel free to use your favorite brand of frozen waffles.
Feel free to use homemade fried chicken and homemade waffles for this recipe! Just skip steps 2 and 3.
To make this casserole spicy, try swapping the breaded chicken strips for spicy breaded chicken strips and use hot honey instead of regular honey!
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

Bake the Chicken and Waffles: Preheat your oven to 350°F, grease a 9×13-inch casserole dish, and set aside. Place 10 frozen Belgian waffles and 25 ounces of 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.

cubed waffles and cut chicken pieces on a baking sheet.

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.

chicken and waffles layered into a rectangular glass baking pan.

Pour over 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 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).