Chicken and Waffle Casserole Recipe
This Chicken and Waffle Casserole is a delightful and comforting dish that combines crispy breaded chicken strips with soft Belgian waffles in a rich, maple-scented egg custard. Perfect for brunch or a hearty breakfast-for-dinner, this casserole blends sweet and savory flavors, enhanced by cinnamon and honey, and topped with crispy bacon for an extra indulgent touch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 to 8 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 10 frozen Belgian waffles (cubed)
- 25 ounces frozen breaded chicken strips (1 package, chopped into bite-sized pieces)
- 2–3 tablespoons honey (optional)
Custard Mixture
- 8 large eggs
- ¾ cup whole milk
- ⅓ cup pure maple syrup (not pancake syrup)
- 2 tablespoons unsalted butter (¼ stick, melted and slightly cooled)
- 1 teaspoon ground cinnamon (optional)
- ½ teaspoon kosher salt
Garnish
- Crumbled cooked bacon (optional, for garnish)
Instructions
- Prepare Oven and Baking Dish: Preheat the oven to 350°F (175°C). Butter a 9×13-inch casserole dish or spray it with nonstick cooking spray, then set it aside to be used later.
- Bake Waffles and Chicken: Place the frozen Belgian waffles and breaded chicken strips on two baking sheets, or one if they fit comfortably. Bake the waffles for about 7 minutes until they soften, then remove from the oven and cut them into cubes when cool enough to handle. Continue baking the chicken pieces for another 8 to 10 minutes until fully cooked, then remove from the oven.
- Assemble Casserole Layers: In the prepared casserole dish, create a single layer of the chopped waffles. Top this with half of the cooked chicken pieces, then add another layer of the remaining waffles and chicken. Drizzle with 2 to 3 tablespoons of honey, if using, to add sweetness.
- Mix and Pour Custard: In a mixing bowl, whisk together the eggs, whole milk, pure maple syrup, melted butter, ground cinnamon (if using), and kosher salt until the mixture is smooth and well combined. Slowly pour this egg mixture evenly over the layered casserole, pressing down gently to ensure the custard soaks in thoroughly, much like preparing a bread pudding.
- Bake the Casserole: Bake the assembled casserole dish at 350°F for 45 to 60 minutes, or until the custard is set and the top is golden and slightly puffed up.
- Serve: Serve the casserole warm, garnished with crumbled cooked bacon if desired, and additional maple syrup on the side to add more sweetness according to taste.
Notes
- Be sure to use pure maple syrup, not pancake syrup, for the best authentic flavor.
- Honey is optional but provides an extra layer of natural sweetness that complements the savory chicken.
- Allow the waffles to cool slightly before cutting into cubes to avoid crumbling.
- If you prefer, substitute whole milk with 2% milk, but whole milk ensures a richer custard.
- The casserole can be prepared the night before and baked in the morning for an easy brunch option.
- Crumbled cooked bacon adds a smoky, salty garnish but can be omitted to keep the dish simpler.
Keywords: Chicken and Waffle Casserole, breakfast casserole, brunch recipe, sweet and savory casserole, Belgian waffles, breaded chicken strips
Find it online: https://islawhite.com/chicken-and-waffle-casserole-recipe/
