Chicken and Waffle Casserole Recipe

4.64 from 38 votes

Chicken and Waffle Casserole Recipe

This chicken and waffle casserole is a quick, make-ahead twist on the classic. Frozen waffles and breaded chicken strips soak up a lightly spiced custard for a soft, bread pudding-style breakfast. Serve with maple syrup and bacon for a sweet-savory treat the whole family will love.

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast, brunch, Dinner

Cuisine: American

Servings:

Calories: 386kcal

Author: Becky Hardin

Equipment

9x13-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 9x13-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

*I used Eggo Belgian waffles, but feel free to use your favorite brand of frozen waffles.

**I kept it simple and used frozen breaded chicken strips. Popcorn chicken or chicken tenders also work well for this recipe.

Tips:

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.

Make-Ahead: This casserole can be assembled in advance--just plastic wrap and refrigerate until you’re ready to bake. If baking straight from the refrigerator, add 10-15 minutes to the bake time and check the center for doneness.

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.

Nutrition