Can I use homemade waffles instead of frozen?

Absolutely! Homemade waffles work beautifully in this recipe. Just make sure they're cooled and slightly toasted before adding them to the casserole to prevent sogginess.

What if I don't have popcorn chicken?

Any breaded chicken pieces will work perfectly! Chicken nuggets, tenders, or even chopped fried chicken leftovers can be used. Just make sure they're already cooked and cut into bite-sized pieces.

Can I make this casserole gluten-free?

Yes! Simply use gluten-free frozen waffles and ensure your popcorn chicken is gluten-free as well. The rest of the ingredients are naturally gluten-free.

How do I know when the casserole is fully cooked?

The casserole is done when the eggs are completely set (not jiggly in the center) and the top is golden brown. You can also insert a knife into the center - it should come out clean without any wet egg mixture.

Chicken and Waffle Casserole Recipe

Description

A delightful and savory Chicken and Waffle Casserole that combines the comforting flavors of crispy waffles, popcorn chicken, and a rich, maple-flavored egg custard baked to golden perfection.

Ingredients

Units Scale

Waffles and Chicken

8 Frozen waffles
1/2 bag popcorn chicken (12 ounces)

Egg Mixture

6 eggs
3/4 cup milk
1/4 cup maple syrup
Optional: Pinch of salt or cinnamon

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Instructions

Preheat the oven: Preheat the oven to 350°F and spray a 7×9 inch or 8×8 inch casserole dish with cooking spray.
Prepare the waffles: Toast the waffles using a toaster or by placing them on a baking sheet in the oven for 2-3 minutes while it preheats. Dice the waffles into bite-sized pieces.
Dice the chicken: Cut the popcorn chicken into 1-inch pieces. If the frozen chicken is difficult to cut, microwave it for 30 seconds to slightly thaw.
Assemble the casserole: Arrange the diced waffle pieces in the prepared casserole dish. Evenly spread out the diced chicken over the waffle pieces, mixing them together slightly.
Make the egg mixture: In a mixing bowl, whisk together the eggs, milk, and maple syrup. Add a pinch of salt or sprinkle of cinnamon for added flavor, if desired. Pour the egg mixture evenly over the chicken and waffle pieces in the casserole dish.
Bake the casserole: Bake the dish at 350°F for 50-60 minutes, or until the eggs are fully set and the top is a rich golden brown.
Cool and serve: Allow the casserole to cool slightly before serving. Drizzle extra maple syrup over the top for additional sweetness.

Notes

Any cooked, fried chicken pieces such as breaded chicken strips, chicken tenders, or chicken nuggets can be substituted in this recipe.
Do not skip toasting the waffles. Toasting ensures the egg mixture absorbs well into the waffles.
Use real maple syrup for best flavor. Thin pancake syrup from the grocery store won’t provide the same richness.
Ensure the chicken and waffles are spread out in the baking dish to allow the egg mixture to soak between pieces. Use a 9×13-inch dish if doubling the recipe.
This casserole can be prepared the night before. Store it in the refrigerator overnight and bake it in the morning, adding a few extra minutes to the baking time if necessary.

Nutrition

Serving Size: 1 serving