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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.

Ingredients

  • 1 1/2 pounds fully cooked crispy chicken tenders or chicken pieces
  • 8 prepared waffles, toasted
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/4 cup pure maple syrup
  • 2 tablespoons unsalted butter, for greasing and drizzling
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded cheddar cheese, optional
  • 2 tablespoons chopped fresh chives, optional
  • Additional maple syrup, for serving

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter.
  2. Toast the waffles until lightly crisp. Let them cool slightly, then cut them into bite-sized pieces.
  3. Cut the fully cooked crispy chicken into bite-sized pieces of a similar size.
  4. 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.
  5. In a large bowl, whisk together the eggs, whole milk, heavy cream, maple syrup, vanilla extract, cinnamon, salt, and black pepper until thoroughly combined.
  6. 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.
  7. Sprinkle the shredded cheddar over the casserole if using and drizzle the top with any remaining melted butter.
  8. Let the assembled casserole rest for 10 minutes so the waffles can absorb some of the custard.
  9. 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.
  10. 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

Find it online: https://thefamilycooking.com/chicken-and-waffle-casserole-2/