Chicken and Waffles Casserole
This Chicken and Waffles Casserole features hand breaded, oven fried chicken and waffles layered together and baked for an amazing breakfast recipe your whole family will love!
Chicken and waffles.
Apparently it’s been a thing for at least a century but it’s only become a well known thing around her for the last few years.
It’s such an intriguing, soulful dish and boy oh boy, is it ever an amazing combination
With Easter and March break coming up there is ample opportunity to serve my family amazing breakfast and brunches.
I decided to shake it up a little bit and turn chicken and waffles into a dish perfect for serving at brunch by oven frying my fresh Canadian chicken and turning it into a Chicken and Waffles Casserole.
It’s great to make the night before and then just pop it into the oven in time to enjoy for a family brunch.
The best part about this casserole is that the oven fried chicken retains its flavour and crunch, and is so much healthier than traditionally fried chicken.
Mmmm. So satisfying!
I was actually browsing around Chicken.ca, looking for other delicious chicken breakfast recipes and I ound some others to check out including Chicken and Egg Ramekins, Chicken and Cheese Breakfast Muffins, Savoury Asparagus & Chicken Bread Pudding and Speedy Breakfast Quesadilla.
Chicken and breakfast? Who knew!
Another great tool for recipe inspiriation is the Shopping with Chicken app from Chicken Farmers of Canada.
It makes meal planning easy and is completely free to use.
Once you have the app installed, simply create an account and start browsing for recipes. It allows you to create grocery lists from the recipe ingredients and with the option to share your list, shopping with your spouse has never been easier!
You can get the app on iOS or Android today and get started planning out an incredible Easter brunch now!
Chicken and Waffles Casserole
serves 6
Ingredients:
Nonstick cooking spray
3 pounds boneless, skinless chicken breasts
1/2 cup all-purpose flour
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon mustard powder
9 large eggs
3 cups panko breadcrumbs
8 frozen waffles, cubed
1 cup shredded cheddar cheese
1 1/4 cups milk
1/4 cup maple syrup
salt
pepper
Directions:
Preheat the oven to 425 degrees F.
Line two baking sheets with parchment paper and spray with the cooking spray.
Cut the chicken into 1-inch pieces.
Mix together the flour, chilli powder, garlic powder, mustard powder, a pinch each of salt and pepper in a shallow bowl.
Crack 3 eggs into another shallow bowl and beat well.
Place the panko breadcrumbs into a third shallow bowl.
Toss the chicken in the flour to coat, then dip into the egg, and then place in the panko, turning to coat. Place onto the prepared baking sheets and repeat with the rest of the chicken.
Spray the chicken with the cooking spray then bake, turning the chicken over halfway through, for about 20 minutes or until the chicken is cooked through. Set aside.
Grease an 8×13 inch baking dish.
Add half of the cubed waffles in a single layer.
Top with half of the chicken and 1/2 of the cheese then layer the remaining waffles and chicken and cheese.
Whisk together 6 eggs, milk, maple syrup, a pinch each of salt,and pepper in a medium bowl until combined then pour the egg mixture evenly over the chicken and waffles.
If desired refrigerate overnight (or bake immediately).
Bake at 325 degrees F for 45 to 50 minutes.
Serve with Maple Syrup.
Chicken and Waffles Casserole
Ingredients
- Nonstick cooking spray
- 3 pounds boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 9 large eggs
- 3 cups panko breadcrumbs
- 8 frozen waffles, cubed
- 1 cup shredded cheddar cheese
- 1 1/4 cups milk
- 1/4 cup maple syrup
- salt
- pepper
Instructions
- Preheat the oven to 425 degrees F.
- Line two baking sheets with parchment paper and spray with the cooking spray.
- Cut the chicken into 1-inch pieces.
- Mix together the flour, chilli powder, garlic powder, mustard powder, a pinch each of salt and pepper in a shallow bowl.
- Crack 3 eggs into another shallow bowl and beat well.
- Place the panko breadcrumbs into a third shallow bowl.
- Toss the chicken in the flour to coat, then dip into the egg, and then place in the panko, turning to coat. Place onto the prepared baking sheets and repeat with the rest of the chicken.
- Spray the chicken with the cooking spray then bake, turning the chicken over halfway through, for about 20 minutes or until the chicken is cooked through.
- Grease an 8x13 inch baking dish.
- Add half of the cubed waffles in a single layer.
- Top with half of the chicken and 1/2 of the cheese then layer the remaining waffles and chicken and cheese.
- Whisk together 6 eggs, milk, maple syrup, a pinch each of salt,and pepper in a medium bowl until combined then pour the egg mixture evenly over the chicken and waffles.
- If desired refrigerate overnight (or bake immediately).
- Bake at 325 degrees F for 45 to 50 minutes.
- Serve with Maple Syrup.
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
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Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
This looks really yummy and I’m going to have to try it soon!
Wow,what an interesting dish looks delicious !
I’ve never done anything like this….definitely curious! I’m pretty sure my guys would love it….
I had never thought of having chicken for breakfast but we have bacon occasionally so why not chicken? I love your recipe and I know I will try it. Thank you so much for thls and other recipies.
Oh wow this looks so good, I would love to make this some time, would be a great weekend dinner!!
ELizabeth, I am planning this for Mother’s Day brunch.Since I like the texture of the dish in the pictures, can you please tell me if you let this sit overnight with the egg mixture or exactly when did you compile 100% of the ingredients together. I do not want the chicken to dry out so please solve this dilemma, Elizabeth. Thank you!
When I made it for this post I did not let it sit at all, I baked the chicken and then compiled all the ingredients and threw it in the oven.
I just had my first experience with chicken & waffles at a pub last month & it was heavenly!! It is now a favorite for me. Honestly I’ve never seen it in a casserole & I know I will love this 100%!
We had this for brunch a few weeks ago and it was delicious,thanks so much for sharing
Finally a review from someone who actually MADE this recipe! Thank you!!
Hi Elizabeth, this looks delicious. Do you have any idea how it reheats if I were to make this ahead for the week?
Hey there! We are in Nashville, so this is a PERFECT DISH to fix for guests! I’m a new mom… so I’m all about shortcuts. Do you think I could use already fried chicken (from either the freezer section or fresh from the deli) instead? I’m thinking it would be a huge time saver!
Yes! That would work well.
I’ve made this as a make-ahead breakfast for myself at least 5 times now, and it’s always perfect! I use my favorite vegetarian “chicken” tenders in place of the homemade ones in the recipe, which not only makes it vegetarian but a bit quicker to do. Other than that, I don’t typically mess with the recipe — it’s too good just as it is! And it reheats really well for a week of breakfasts, which makes it perfect for someone like me who never has time to whip something up in the morning and would prefer to “grab and go” something I did on a weekend. Thank you for this awesome idea and recipe!