Chicken Legs loves breakfast casseroles, so I decided to make a Chicken and Waffles Casserole. I adapted one of our favorite breakfast casseroles (Maple Sausage and Waffle Casserole) for this recipe. I swapped the sausage for some frozen popcorn chicken and left everything else pretty much the same. This casserole needs to sit in the fridge for a few hours. I usually just make it the night before we eat it. We topped the casserole with a little extra maple syrup. Hot sauce would also be good!
Chicken and Waffles Casserole
- 8 frozen Eggo homestyle waffles, cubed
- 1/2 (25.5-oz) package frozen popcorn chicken
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1-1/4 cups whole or low-fat milk
- 1/4 cup maple syrup
Slightly thaw the popcorn chicken and chop into bite-sized pieces.
Grease an 8-inch square baking dish. Add half of the cubed waffles in a single layer. Top with half of the chicken and 1/2 cup of the cheese. Layer the remaining waffles and chicken and 1/2 cup more cheese. Whisk together the eggs, milk, maple syrup, salt, and pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole.
Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.
Bake at 325 degrees 45 to 50 minutes.
CONNECT WITH PLAIN CHICKEN