Chicken and Waffle Casserole

5 from 1 vote

This chicken and waffle casserole combines crispy waffles, savory popcorn chicken, and a cinnamon-spiced egg mixture for a simple, comforting meal. It’s quick to prepare and perfect for breakfast, brunch, or even a casual dinner.

Prep Time15

Cook Time50

Total Time1 5

Course: Breakfast, Main Course

Cuisine: American

Keyword: Chicken and waffle casserole, Chicken and waffles casserole, Chicken waffle casserole

Servings:

Calories: 159kcal

Ingredients

12 frozen waffles
1 24-ounce package of frozen popcorn chicken, thawed
8 extra large eggs
1¼ cups whole milk
½ teaspoon ground cinnamon
Maple syrup for drizzling

Instructions

Preheat the oven to 350°F. Generously spray a 9x13 baking dish with nonstick cooking spray.
Lightly toast the frozen waffles in the toaster. Once toasted, slice the waffles into bite-size pieces. Layer the sliced waffle pieces into the bottom of the prepared baking dish.
Slice the thawed frozen pieces of popcorn chicken into bite-size pieces. Layer on top of the waffles.
Add the eggs, whole milk, and cinnamon to a medium-sized mixing bowl (2-3 quarts). Whisk together until completely combined, and no streaks of egg yolk or egg whites are visible.
Evenly pour the egg mixture over the chicken and waffle pieces. Cover with heavy-duty aluminum foil and bake for 35-40 minutes.
Remove the foil and bake for an additional 10-15 minutes or until the casserole is set and golden brown. Remove from the oven and drizzle with the maple syrup. Allow the casserole to rest for just a few minutes before serving.

Nutrition