Why You’ll Love This Recipe

I love this casserole because it gives me the comforting combination of crispy chicken, fluffy waffles, and maple syrup without having to assemble individual plates. It is especially convenient when I am feeding a family or preparing a weekend brunch.

I can also save time by using prepared frozen waffles and cooked crispy chicken. The egg mixture turns the waffle pieces tender underneath while the exposed edges become toasted and golden in the oven.

I also find this recipe incredibly easy to customize. I can make it spicy, add cheese, use homemade waffles, or prepare many of the components in advance.

Ingredients

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

Cooked crispy chicken tenders or chicken pieces
Prepared waffles
Large eggs
Whole milk
Heavy cream
Pure maple syrup
Unsalted butter
Vanilla extract
Ground cinnamon
Salt
Freshly ground black pepper
Shredded cheddar cheese, optional
Chopped fresh chives, optional
Additional maple syrup, for serving

I like using waffles that have already been toasted because they hold their texture better once I add the custard. For the chicken, I use fully cooked crispy chicken and cut it into bite-sized pieces so I get chicken and waffle in every serving.

Directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
I toast the waffles until lightly crisp, then let them cool slightly before cutting them into bite-sized pieces.
I cut the cooked crispy chicken into similar-sized pieces.
I arrange about half of the waffle pieces across the bottom of the prepared baking dish. I distribute half of the chicken over them, then repeat with the remaining waffles and chicken.
In a large bowl, I whisk the eggs, milk, heavy cream, maple syrup, vanilla, cinnamon, salt, and black pepper until thoroughly combined.
I slowly pour the egg mixture over the chicken and waffles, distributing it as evenly as possible. I gently press some of the waffle pieces into the custard while leaving several pieces exposed on top.
If I am using cheese, I sprinkle shredded cheddar over the casserole.
I let the assembled casserole rest for about 10 minutes so the waffles can absorb some of the egg mixture.
I bake for approximately 35 to 45 minutes, until the custard is set in the center and the waffle pieces on top are golden.
I let the casserole rest for about 5 to 10 minutes before serving. I finish it with chopped chives when desired and serve warm maple syrup on the side.

Servings and Timing

I usually prepare this casserole in a 9×13-inch baking dish, which gives me approximately 8 servings.

Prep time: 15 minutes
Resting time before baking: 10 minutes
Cook time: 35–45 minutes
Resting time after baking: 5–10 minutes
Total time: about 1 hour 15 minutes
Servings: approximately 8

Variations

For a Spicy Chicken and Waffle Casserole, I use spicy crispy chicken or add cayenne pepper to the egg mixture. I also like drizzling the finished casserole with hot honey for a combination of sweetness and heat.

For a cheesy version, I add shredded sharp cheddar, Monterey Jack, or Pepper Jack between the chicken and waffle layers. Pepper Jack is my choice when I want a little extra spice.

When I want more maple flavor, I add a little maple syrup to the custard and serve additional warm syrup at the table. I avoid adding too much to the custard because I still want the savory chicken flavor to stand out.

I can also use homemade buttermilk or Belgian waffles instead of frozen waffles. I make sure they are cooked until fairly crisp before assembling the casserole.

For a brunch-inspired variation, I add cooked and crumbled bacon. The salty, smoky bacon pairs especially well with chicken, waffles, and maple syrup.

Storage/Reheating

I let leftover Chicken and Waffle Casserole cool before transferring it to an airtight container. I refrigerate it promptly and keep it for up to 3 to 4 days.

For the best texture, I reheat the casserole in a 350°F (175°C) oven until hot throughout. I loosely cover it with foil if the top begins to brown too much.

I can also reheat individual portions in the microwave when I need something faster. The waffles will be softer with this method, so I prefer the oven or an air fryer when I want to restore some crispness.

For longer storage, I can freeze individual portions for up to 2 months. I thaw them overnight in the refrigerator before reheating thoroughly.

FAQs

Can I use frozen waffles for Chicken and Waffle Casserole?

Yes. I often use frozen waffles because they make the casserole quick and convenient. I toast them before cutting them into pieces because the firmer texture helps prevent them from becoming excessively soggy after I add the egg custard.

What kind of chicken works best for this casserole?

I prefer fully cooked crispy chicken tenders, nuggets, or boneless fried chicken pieces. I cut larger pieces into bite-sized chunks before assembling the casserole so the chicken is evenly distributed.

Can I prepare Chicken and Waffle Casserole ahead of time?

I can prepare the chicken and waffles ahead and mix the custard separately. I prefer assembling the casserole closer to baking time because leaving the waffles in the liquid overnight can make them very soft.

How do I know when the casserole is fully cooked?

I look for a center that is set rather than wet or runny. Since the casserole contains eggs, I make sure the center reaches 160°F (71°C). I also check that any chicken used in the recipe was previously cooked to a safe internal temperature of 165°F (74°C).

What can I serve with Chicken and Waffle Casserole?

I love serving it with warm maple syrup, hot honey, or a combination of both. For a complete brunch, I pair it with fresh fruit, berries, scrambled eggs, roasted breakfast potatoes, or a simple green salad.

Conclusion

Chicken and Waffle Casserole gives me all the sweet, savory, and comforting flavors I enjoy in traditional chicken and waffles while making them much easier to serve to a group. Crispy chicken, toasted waffles, creamy egg custard, and maple syrup come together in a filling dish that works especially well for brunch.

Chicken and Waffle Casserole

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Chicken and Waffle Casserole combines crispy chicken, toasted waffles, and a lightly sweet maple egg custard in an easy, shareable brunch bake. Golden waffle edges and warm maple syrup deliver the classic sweet-and-savory combination in every serving.

Author: Laura
Prep Time: 15 minutes
Cook Time: 35-45 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Low Lactose

Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter.
Toast the waffles until lightly crisp. Let them cool slightly, then cut them into bite-sized pieces.
Cut the fully cooked crispy chicken into bite-sized pieces of a similar size.
Arrange half of the waffle pieces across the bottom of the prepared baking dish and distribute half of the chicken over them. Repeat with the remaining waffles and chicken.
In a large bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, vanilla extract, cinnamon, salt, and black pepper until thoroughly combined.
Slowly pour the egg mixture evenly over the chicken and waffles. Gently press some of the waffle pieces into the custard while leaving several pieces exposed on top.
Sprinkle the shredded cheddar over the casserole if using and drizzle the top with any remaining melted butter.
Let the assembled casserole rest for 10 minutes so the waffles can absorb some of the custard.
Bake for 35 to 45 minutes, until the custard is completely set in the center and reaches 160°F (71°C) and the exposed waffles are golden.
Let the casserole rest for 5 to 10 minutes before serving. Garnish with chopped chives if desired and serve with warm maple syrup.

Notes

Toast the waffles before assembling the casserole so they retain more texture after absorbing the custard.
Use fully cooked crispy chicken tenders, nuggets, or boneless fried chicken and cut larger pieces into bite-sized portions.
For a spicy version, use spicy chicken, add cayenne pepper to the custard, or serve the casserole with hot honey.
Sharp cheddar, Monterey Jack, or Pepper Jack can be added for a cheesy variation.
Cooked crumbled bacon can be layered with the chicken and waffles for additional smoky flavor.
For advance preparation, prepare the chicken, waffles, and custard separately and assemble shortly before baking to prevent excessively soft waffles.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze individual portions for up to 2 months.
Reheat in a 350°F (175°C) oven or air fryer for the best texture, or microwave individual portions for convenience.

Nutrition

Serving Size: 1/8 casserole
Calories: 570 kcal
Sugar: 13 g
Sodium: 1050 mg
Fat: 31 g
Saturated Fat: 11 g
Unsaturated Fat: 16 g
Trans Fat: 0.3 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 31 g
Cholesterol: 215 mg