This Chicken and Waffle Casserole Recipe is a sweet and savory, rich and delicious dish. It’s a classic, but somewhat controversial combination baked into one pan for the whole family to love for breakfast, lunch, or dinner - whatever you choose!
About this Chicken & Waffle Casserole
A hearty breakfast casserole is a great option when you’ve got a crowd and plenty of mouths to feed. Once assembled, you just have to throw the whole thing in the oven and wait for it to bake before you’ve got a satisfying meal with minimal moving parts - because timing multiple components for a meal is so tough!
This waffle casserole checks the boxes when it comes to simplicity and satisfaction. It uses store-bought waffles and pre-cooked chicken and with a few other ingredients to bind everything together, effort is minimal while the final result is glorious.
I love making classic recipes with lightened up ingredients. So while I’ve opted for ingredients that are higher in protein (low fat breaded chicken, high protein milk, and healthier protein waffles), you can choose what works best for you.
And if you’re looking for more delicious breakfast casseroles, I encourage you to also check out this Crustless Spinach and Feta Quiche, this Loaded Hashbrown Casserole, or this Bacon Potato Egg Casserole that I think you’ll love, too!
- Chicken - I used Tyson Popcorn Chicken from the frozen aisile.
- Waffles - For convenience, I used frozen Kodiak Cakes Waffles (Buttermilk & Vanilla flavored). Any frozen toaster waffles will do, or make your own!
- Eggs - I used whole eggs and egg whites for extra protein. These, with the milk, create the wet mixture we will pour over the chicken & waffles.
- Cinnamon - A spice that keeps the casserole on the sweeter side. If you want things more savory, see the spice options in the variations note below.
- Maple Syrup - If you’re looking for a macro friendly version, try these Syrup packets from Clean Simple Eats. Code: APAIGE10 saves you $$.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- I used Popcorn Chicken, but other options to try include Air Fried Chicken Nuggets, Bare Chicken Nuggets, or Real Good Foods Low Carb Nuggets. Any bite-size form of chicken will do! Even a plant-based version like these meatless Chicken Tenders would work.
- Option to add an additional 2 tablespoons of honey, brown sugar or maple syrup to the wet ingredients. This casserole is equal parts savory as it is sweet. If you prefer sweeter chicken and waffles, I highly recommend adding additional sweetener into the egg mixture.
- If you want it a little more savory, consider adding garlic powder, mustard powder, kosher salt, chilli powder, or Hungarian paprika which are classic spices for fried chicken.
- If you’d like a high protein & gluten free waffle, I’d recommend buying Clean Simple Eats gluten-free protein pancake + waffle mix. Code: APAIGE10 saves you money. Could also try Birch Benders Gluten-Free Pancake mix.
How to Make This Recipe
1. Before preparing the casserole, remove the chicken from the freezer and allow it to thaw slightly.
2. Preheat oven to 350°F. Place the frozen waffles on a baking sheet and bake them in the oven according to package directions. The toaster is also an option, but note every toaster differs!
3. While the waffles are baking, prepare the wet ingredient mixture. Add eggs, egg whites, milk, honey, salt, and ground cinnamon to a medium bowl. Whisk together thoroughly.
4. Once the waffles are finished, keep the oven on. Cut each waffle into six bite-sized pieces (half, then three even pieces). Set the pieces aside.
5. Pour the semi-frozen chicken onto a cutting board and slice each piece into ~ 1-inch pieces.
6. Generously coat a 9x13 baking dish with cooking spray. Combine the waffle pieces and chicken pieces in the dish. Arrange them so they’re evenly distributed in a single layer (some minor overlapping is okay).
7. Pour egg mixture over the chicken and waffles. Use a silicone brush to paint the maple syrup on the top of the casserole. Cover the dish with tinfoil and bake for 50 minutes on the middle oven rack. Top with extra maple syrup, light butter, and powdered sugar. Enjoy warm!
- Bake the waffles prior to using them in the casserole. This’ll prevent a soggy casserole.
- There is no need to bake the frozen chicken before adding it to the casserole. The chicken will bake as the entire casserole does.
- Try to cut both the waffles and chicken in similar size pieces. This will ensure all of the pieces bake at the same rate.
This breakfast casserole is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days. I recommend reheating in the oven, toaster oven, or air-fryer (as opposed to the microwave) to avoid a soggy casserole.
Yes! You can assemble the casserole in advance, then cover with plastic wrap and set in the fridge overnight and then bake in the morning. This is a great option if you’ve got overnight guests.
Of course, this casserole is delicious when served with dollops of maple syrup. Other ideas, however, include:
Gravy: it’s a savory twist, but equally as scrumptious!
More Recipes You'll Love
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Chicken and Waffle Casserole Recipe
- sheet pan
- Mixing Bowl
- measuring cups / spoons
- large casserole dish 9x13
- Cutting Board
- aluminum foil
- 24 oz frozen popcorn chicken, Tyson
- 10 frozen waffles, Kodiak Cakes Buttermilk & Vanilla
- 6 large eggs
- ¾ cup egg whites
- 1 ¼ cup milk, Fairlife skim
- 1 tbsp honey, or maple syrup
- ½ tbsp salt
- 1 tbsp maple syrup, for drizzling on top
- cooking spray
- maple syrup
- powdered sugar
- light butter
- Before preparing the casserole, remove the chicken from the freezer and allow it to thaw slightly.
- Preheat oven to 350°F. Place the frozen waffles on a baking sheet and bake them in the oven according to package directions. The toaster is also an option, but note every toaster differs!
- While the waffles are baking, prepare the wet ingredient mixture. Add eggs, egg whites, milk, honey, salt, and ground cinnamon to a medium bowl. Whisk together thoroughly.
- Once the waffles are finished, keep the oven on. Cut each waffle into six bite-sized pieces (half, then three even pieces). Set the pieces aside.
- Pour the semi-frozen chicken onto a cutting board and slice each piece into ~1-inch pieces.
- Generously coat a 9x13 baking dish with cooking spray. Combine the waffle pieces and chicken pieces in the dish. Arrange them so they’re evenly distributed in a single layer (some minor overlapping is okay).
- Pour egg mixture over the chicken and waffles. Use a silicone brush to paint the maple syrup on the top of the casserole. Cover the dish with tinfoil.
- Bake for 50 minutes on the middle oven rack. It’s fully cooked when the casserole/egg mixture has solidified and popcorn chicken and waffles are golden brown.
- Top with extra maple syrup, light butter, and powdered sugar. Enjoy warm!
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I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
Sydney Van Acker says
I took mine a little more savory and added smoked paprika, cumin and a little parmesan. AMAZING combination going on here.
Courtney Paige says
I wish I could DESCRIBE just how good this recipe is. I drench mine in syrup and it's perfect. My fiance loved it and said we have to make it for Sunday brunches now.
delish and easy! I'll definitely make it again!
Amy Jo says
Excellent recipe, as always!!!