Chicken and Waffle Casserole

Why You’ll Love This Recipe

This casserole brings together the best parts of chicken and waffles in one warm, easy-to-serve dish. It’s perfect for feeding a crowd, great for make-ahead meal prep, and hits the spot whether you’re serving it for breakfast, brunch, or dinner. With its crispy, creamy, and sweet-savory balance, it’s guaranteed to become a family favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Frozen or cooked breaded chicken tenders or nuggets
• Frozen waffles (toasted lightly)
• Eggs
• Milk or half-and-half
• Maple syrup
• Butter (melted)
• Salt and pepper
• Optional: shredded cheese, hot sauce, chopped chives or green onions

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Lightly toast the frozen waffles and cut them into bite-sized pieces.
3. Cut the cooked chicken into small chunks or strips.
4. Layer half of the waffle pieces in the bottom of the baking dish, then top with half of the chicken. Repeat with remaining waffles and chicken.
5. In a mixing bowl, whisk together eggs, milk, salt, pepper, and half of the melted butter. Pour evenly over the waffle and chicken mixture.
6. Drizzle some maple syrup over the top (as much or as little as you like).
7. Cover with foil and bake for 30 minutes.
8. Remove foil, drizzle with the remaining butter, and bake uncovered for another 10–15 minutes until golden and set.
9. Let cool slightly before serving. Serve with extra syrup or hot sauce on the side if desired.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

• Spicy version: Use spicy chicken tenders or add hot sauce to the egg mixture.
• Cheesy twist: Add shredded cheddar or pepper jack cheese between the layers.
• Sweet & savory: Add a sprinkle of cooked crumbled bacon or sausage to the layers.
• Mini version: Use mini waffles and popcorn chicken for a bite-sized casserole.
• Make-ahead: Assemble the casserole the night before, refrigerate, and bake the next morning.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual portions in the microwave for 1–2 minutes or in the oven at 350°F for 10–15 minutes until heated through.
This casserole can also be frozen. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use homemade waffles and chicken?

Yes, homemade versions work great and add extra flavor and texture.

Does the chicken need to be fully cooked before baking?

Yes, the chicken should be fully cooked since the casserole is just baking to warm through and set.

Can I use fresh waffles instead of frozen?

Absolutely — just make sure they’re slightly toasted so they hold up in the casserole.

Can I make this casserole sweet or savory?

Yes, adjust the syrup and toppings to lean more sweet or more savory, depending on your preference.

What kind of chicken works best?

Breaded chicken tenders, nuggets, or popcorn chicken all work well. Choose your favorite.

Can I add vegetables?

Yes, chopped green onions or sautéed bell peppers make good additions without overpowering the dish.

Is this good for brunch or dinner?

It’s perfect for both — serve with fruit and juice for brunch or with a salad for dinner.

Can I double the recipe?

Yes, use a larger baking dish or two 9×13 pans, and increase baking time slightly.

Can I make this gluten-free?

Yes, just use gluten-free waffles and chicken.

Do I have to use maple syrup?

Maple syrup gives it classic flavor, but honey or a savory sauce like hot honey also works.

Conclusion

Chicken and Waffle Casserole is the perfect blend of crispy, fluffy, savory, and sweet — all baked into one irresistible dish. It’s easy to prepare, family-friendly, and makes a fun twist on breakfast or dinner. Whether you’re hosting brunch or looking for a new comfort food favorite, this casserole is a must-try.

Chicken and Waffle Casserole

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Chicken and Waffle Casserole is a delicious baked twist on the Southern classic, layering crispy chicken and fluffy waffles with a rich egg custard and a drizzle of maple syrup for the perfect sweet-savory brunch or breakfast-for-dinner dish.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 to 8 servings
• Category: Breakfast/Brunch
• Method: Baking
• Cuisine: Southern-Inspired
• Diet: Halal

Ingredients

• 1 lb frozen or cooked breaded chicken tenders or nuggets, chopped
• 6–8 frozen waffles, lightly toasted and cut into bite-sized pieces
• 6 large eggs
• 1.5 cups milk or half-and-half
• 1/4 cup maple syrup (plus more for serving)
• 3 tbsp butter, melted and divided
• Salt and pepper to taste
• Optional: 1 cup shredded cheddar cheese, hot sauce, chopped chives or green onions

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Lightly toast the waffles and cut into bite-sized pieces. Cut cooked chicken into chunks or strips.
3. Layer half of the waffle pieces in the bottom of the dish, then top with half of the chicken. Repeat with remaining waffles and chicken.
4. In a bowl, whisk together eggs, milk, salt, pepper, and half the melted butter. Pour evenly over the casserole.
5. Drizzle maple syrup over the top (use desired amount).
6. Cover with foil and bake for 30 minutes.
7. Remove foil, drizzle with remaining butter, and bake uncovered for another 10–15 minutes, until golden and set.
8. Let cool slightly before serving. Serve with extra syrup or hot sauce, if desired.

Notes

• Make ahead: Assemble and refrigerate overnight, then bake in the morning.
• Add cheese between layers for a savory, cheesy version.
• Use spicy chicken or hot sauce in the egg mixture for added heat.
• Freeze leftovers for up to 2 months; thaw overnight before reheating.
• Use homemade waffles and chicken for added flavor and texture.

Nutrition

• Serving Size: 1 serving (1/8 of recipe)
• Calories: 420
• Sugar: 10g
• Sodium: 720mg
• Fat: 25g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 185mg