Chicken and Waffle Casserole
Toasted frozen waffles and popcorn chicken baked in a maple egg custard, served with extra syrup. Serves 4.
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Ingredients
- 8 frozen waffles toasted and diced into bite-size pieces
- 12 ounces frozen popcorn chicken about 1/2 bag, diced into 1-inch pieces
- 6 eggs
- 3/4 cup milk
- 1/4 cup maple syrup pure maple syrup, plus more for serving
- salt or ground cinnamon a pinch, optional
Instructions
- Heat the oven to 350°F. Spray a 7x9-inch or 8x8-inch baking dish with cooking spray.
- Toast the waffles in the toaster, or on a baking sheet in the oven for 2 to 3 minutes while it heats. Dice them into bite-size pieces.
- Dice the frozen popcorn chicken into 1-inch pieces. If it is too hard to cut, microwave it for 30 seconds first.
- Spread the waffle pieces in the dish. Add the chicken pieces, spreading them out so they are mixed in with the waffles.
- Whisk the eggs, milk and maple syrup in a mixing bowl, with a pinch of salt or cinnamon if you like. Pour it evenly over the chicken and waffles.
- Bake for 50 to 60 minutes, until the eggs are set, the top is golden brown and a thermometer in the center reads 165°F. Eggs are safe at 160°F; chicken and casseroles need 165°F.
- Let it cool slightly, cut it into squares and serve with extra maple syrup.
Notes
Toast the waffles first for a better texture. To make ahead, keep the assembled casserole covered in the refrigerator overnight, never on the counter. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 599kcalCarbohydrates: 57.6gProtein: 27.4gFat: 27.8gSodium: 988mgFiber: 2.2gSugar: 18.5g