This chicken and waffle casserole is everything you love about the famed classic, but mixed with some eggs and baked to make a delicious casserole dish.
25ouncesfrozen breaded chicken stripschopped into bite-sized pieces (1 package)
2-3tablespoonshoneyoptional
8largeeggs
¾cupwhole milk
⅓cuppure maple syrupnot pancake syrup
2tablespoonsunsalted buttermelted and slightly cooled (¼ stick)
1teaspoonground cinnamonoptional
½teaspoonkosher salt
Cooked crumbled baconoptional, for garnish
Instructions
Preheat oven to 350°F. Butter a 9x13-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.
Storage: Store 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.