Chicken Waffle Casserole
A comforting casserole layering toasted waffles and savory popcorn chicken, baked with a cinnamon-spiced egg mixture. Perfect for breakfast, brunch, or casual dinner with maple syrup drizzle.
Equipment
- 1 9x13 baking dish
- 1 toaster
- 1 mixing bowl medium size (2-3 quarts)
- 1 whisk
- 1 aluminum foil heavy-duty
Ingredients
- 12 frozen waffles
- 1 24-ounce package frozen popcorn chicken, thawed
- 8 extra large eggs
- 1 1/4 cups whole milk
- 1/2 teaspoon ground cinnamon
- Maple syrup for drizzling
- Nonstick cooking spray
Instructions
- Preheat oven to 350°F and generously spray a 9x13 baking dish with nonstick cooking spray.
- Lightly toast frozen waffles in the toaster, then slice into bite-size pieces.
- Layer the sliced waffle pieces evenly in the bottom of the prepared baking dish.
- Slice thawed popcorn chicken into bite-size pieces and layer on top of the waffles.
- In a medium mixing bowl, whisk together eggs, whole milk, and ground cinnamon until fully combined.
- Pour the egg mixture evenly over the chicken and waffles.
- Cover with heavy-duty aluminum foil and bake for 35 to 40 minutes.
- Remove foil and bake uncovered for an additional 10 to 15 minutes until casserole is set and golden brown.
- Remove from oven, drizzle with maple syrup, and let rest for a few minutes before serving.
Notes
- Use thawed popcorn chicken for even cooking.
- Maple syrup adds sweetness and balances savory flavors.
- Store leftovers covered in the fridge for up to 3 days.