Description
A delightful Chicken & Waffles Casserole combining crispy popcorn chicken and toasted waffles soaked in a sweet maple-egg custard, baked to golden perfection for a hearty brunch or dinner.
Ingredients
Scale
Chicken and Waffles
- 16 frozen Eggo homestyle waffles
- 1 (25.5-oz) package frozen popcorn chicken, partially thawed
Custard Mixture
- 12 large eggs
- 1½ cups whole or low-fat milk
- ½ cup real maple syrup
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Prepare the Chicken: Slightly thaw the frozen popcorn chicken so it can be chopped easily. Cut into bite-sized pieces for even layering.
- Toast the Waffles: Toast the Eggo homestyle waffles following package directions until crisp, then cut them into cubes to fit into the casserole.
- Layer the Casserole: Place half of the cubed waffles evenly in the bottom of the baking dish. Spread half of the chopped chicken pieces over the waffles. Repeat with the remaining waffles and chicken to create two layers.
- Make the Custard: In a medium bowl, whisk together the eggs, milk, maple syrup, salt, and pepper until fully combined and smooth.
- Combine and Bake: Pour the egg mixture evenly over the layered chicken and waffles. Bake uncovered in the preheated oven for 50 to 60 minutes, until the custard is set and the top is golden.
Notes
- You can substitute the frozen popcorn chicken with cooked shredded chicken if preferred.
- Use low-fat milk for a lighter version or whole milk for richness.
- Adjust the amount of maple syrup based on desired sweetness.
- Let the casserole rest for 5-10 minutes after baking to set before serving.
- Optional: Serve with extra maple syrup or hot sauce on the side for added flavor.
