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.
Make-Ahead Chicken and Waffles Breakfast Bake
This chicken and waffle bake is a shortcut version of my favorite chicken and waffles recipe. Using frozen chicken strips and Belgian waffles keeps it simple, while a lightly spiced custard ties everything together. The result is a soft, bread pudding-style texture with crispy edges that works perfectly for breakfast or brunch.
It’s also an easy make-ahead option. I like to par-bake the waffles and chicken, assemble the casserole, then cover and refrigerate it until the next morning. Bake it fresh, and you’re rewarded with a warm, comforting chicken and waffles casserole that feels special without extra effort. The flavor leans sweet-savory, just like the classic dish, and the sweetness is easy to adjust to suit your family’s tastes.
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Why Pre-Baking the Waffles Matters
I tested this casserole with both frozen and lightly baked waffles, and pre-baking them for a few minutes makes a big difference. The waffles dry out just enough to absorb the custard without turning gummy, which keeps the casserole soft in the middle but crisp around the edges.
Chicken and Waffle Casserole Recipe
Equipment
- 9×13-inch Casserole Dish
- 2 Baking Sheets
Ingredients
- 10 frozen Belgian waffles (cubed*)
- 25 ounces frozen breaded chicken strips (1 package, chopped into bite-sized pieces**)
- 2-3 tablespoons honey (optional)
- 8 large eggs
- ¾ cup whole milk
- ⅓ cup pure maple syrup (not pancake syrup)
- 2 tablespoons unsalted butter (¼ stick, melted & slightly cooled)
- 1 teaspoon ground cinnamon (optional)
- ½ teaspoon kosher salt
- crumbled cooked bacon (optional, for garnish)
Instructions
- Preheat oven to 350°F. Butter a 9×13-inch casserole dish, or spray with nonstick spray; set aside.
- Place the waffles and 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.crumbled cooked bacon
Notes
- Feel free to use homemade fried chicken and homemade waffles for this recipe! Just skip steps 2 and 3.
- Cut the chicken into evenly sized pieces so it heats through at the same rate as the waffles.
- For a less sweet casserole, reduce the maple syrup to ¼ cup and skip the honey drizzle. You can also add freshly cracked black pepper or a pinch of cayenne to the egg mixture to balance the sweetness.
- To make this casserole spicy, try swapping the breaded chicken strips for spicy breaded chicken strips and use hot honey instead of regular honey!
- Take care not to overbake the casserole. The center should be set but still slightly soft. If the top starts browning too quickly, loosely tent with foil.
- Let the casserole rest for 10-15 minutes before slicing so it sets up and serves cleanly.
- Serve with extra warm maple syrup, hot honey, or fresh fruit on the side for a brunch-style spread.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken and Waffle Casserole Step by Step
Prep: Gather up all of the ingredients needed for this chicken and waffle bake. Preheat your oven to 350°F, grease a 9×13-inch casserole dish, and set aside. Melt the butter by microwaving it in 30-second increments until liquid. Let it cool slightly while you prep the chicken and waffles.
Bake the Chicken and Waffles: 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.
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.
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 melted and slightly 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 and Serve: Bake your chicken and waffles casserole in the preheated oven for 45-60 minutes, or until warmed all the way through. Serve topped with crumbled bacon and additional maple syrup.
How to Store, Freeze, and Reheat
Store leftover chicken and waffle casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with aluminum foil in a 350°F oven for about 20-30 minutes, until warmed through.
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