Introduction

This Chicken and Waffle Casserole combines two classic favorites into one comforting, easy-to-make dish. With layers of crispy chicken and fluffy waffles soaked in a sweet, cinnamon-spiced custard, it’s perfect for brunch or a satisfying dinner.

A thick square piece of baked bread pudding sits on a white plate with a blue rim, showing three visible layers: the bottom soft and creamy custard-like layer in pale beige, the middle layer with chunky bread pieces in golden brown, and the top rough textured layer with crispy, browned bread edges and small bits of cooked bacon in reddish-brown scattered on top. Golden syrup is being poured over the pudding, adding shine and a sticky texture. A white coffee mug filled with black coffee and a glass baking dish with more bread pudding are in the background, all placed on a white marbled surface with a blue cloth napkin and silver forks nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 frozen Belgian waffles (cubed)
25 ounces frozen breaded chicken strips (1 package, chopped into bite-sized pieces)
2-3 tablespoons honey (optional)
8 large eggs
¾ cup whole milk
⅓ cup pure maple syrup (not pancake syrup)
2 tablespoons unsalted butter (¼ stick, melted and slightly cooled)
1 teaspoon ground cinnamon (optional)
½ teaspoon kosher salt
Crumbled cooked bacon (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F. Butter a 9×13-inch casserole dish or spray it with nonstick spray and set aside.
Step 2: Arrange the waffles and chicken on one or two baking sheets. Bake the waffles for about 7 minutes until softened, then remove and cube them once cool enough to handle.
Step 3: Continue baking the chicken for 8-10 minutes more, until cooked through, then remove from the oven.
Step 4: In the prepared casserole dish, layer half of the cubed waffles, then half of the chicken pieces. Repeat with the remaining waffles and chicken. Drizzle honey over the top if using.
Step 5: In a mixing bowl, whisk together the eggs, milk, maple syrup, melted butter, cinnamon (if using), and kosher salt until fully combined.
Step 6: Slowly pour the egg mixture evenly over the casserole, pressing down gently to help the custard soak in, similar to making bread pudding.
Step 7: Bake the casserole for 45-60 minutes, until set and golden on top. Serve warm, garnished with crumbled bacon and extra maple syrup if desired.

Tips & Variations

For extra crispiness, toast the cubed waffles briefly before layering.
Use spicy chicken strips for a flavorful kick.
Swap whole milk with half-and-half for a richer custard.
Add chopped green onions or herbs for a savory contrast.
Serve with fresh fruit to balance sweetness.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in a 350°F oven until heated through. This dish can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

A thick slice of bread pudding sits on a white plate with a silver rim, showing about three visible layers: a golden brown crispy top with toasted bread pieces and small caramelized spots, a middle layer of soft, light beige custard-soaked bread chunks, and a base that appears dense and moist with a slightly darker tone. The top is lightly dusted with powdered sugar and drizzled with a shiny syrup, adding a glossy texture in some areas. A fork on the plate holds a bite-sized piece of the bread pudding, revealing its soft, crumbly texture. In the background, a white cup filled with dark coffee and a glass baking dish with more bread pudding are set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh waffles instead of frozen?

Yes, fresh waffles can be used. Just cut them into cubes and toast lightly before layering to prevent sogginess.

Is it necessary to cook the chicken strips before assembling?

Yes, baking the chicken strips first ensures they are fully cooked and crispy, preventing the casserole from becoming soggy.

Chicken and Waffle Casserole Recipe

Print Recipe

★★★★★

4.5 from 100 reviews

This Chicken and Waffle Casserole is the ultimate comfort food, combining crispy breaded chicken strips and tender Belgian waffles soaked in a rich mixture of eggs, milk, and maple syrup. Baked to perfection, it delivers a sweet and savory breakfast or brunch dish that’s easy to prepare ahead of time. Optional additions like honey drizzle and crumbled bacon add an irresistible touch.

Author: Lila
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 6–8 servings 1x
Category: Breakfast, Brunch, Casserole
Method: Baking
Cuisine: American

Ingredients

Scale

Main Ingredients

10 frozen Belgian waffles, cubed
25 ounces frozen breaded chicken strips (1 package), chopped into bite-sized pieces
8 large eggs
¾ cup whole milk
⅓ cup pure maple syrup (not pancake syrup)
2 tablespoons unsalted butter (¼ stick), melted and slightly cooled
½ teaspoon kosher salt

Optional Ingredients

2–3 tablespoons honey (optional, for drizzling)
1 teaspoon ground cinnamon (optional)
crumbled cooked bacon (optional, for garnish)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Butter a 9×13-inch casserole dish or spray it with nonstick cooking spray to prevent sticking, then set it aside.
Bake Waffles and Chicken: Arrange the Belgian waffles on one baking sheet and the breaded chicken strips on another (or use one large baking sheet if they fit). Bake the waffles for about 7 minutes until softened. Remove and let them cool enough to handle before cubing. Continue baking the chicken for an additional 8-10 minutes until fully cooked, then remove from the oven.
Layer the Casserole: In the prepared casserole dish, create a single layer of the chopped waffles. Top with half of the chopped chicken pieces. Then add another layer of the remaining waffles followed by the rest of the chicken. If you like, drizzle 2-3 tablespoons of honey over the top for added sweetness.
Prepare Custard Mixture: In a mixing bowl, whisk together the eggs, whole milk, pure maple syrup, melted butter, ground cinnamon (if using), and kosher salt until well combined.
Pour and Soak: Slowly pour the egg mixture evenly over the layered casserole, gently pressing down to ensure the waffles and chicken absorb the custard, similar to making a bread pudding.
Bake the Casserole: Place the casserole dish in the preheated oven and bake for 45 to 60 minutes, or until the custard is set and the top is golden brown.
Serve: Remove from oven and let it cool slightly. Serve warm garnished with crumbled cooked bacon and extra maple syrup if desired.

Notes

Using pure maple syrup rather than pancake syrup greatly enhances the flavor of the casserole.
Chopping the chicken into bite-sized pieces ensures even distribution and easy eating.
Allow the waffles to cool briefly before cubing to prevent them from becoming too mushy.
This casserole can be assembled the night before and baked fresh in the morning for convenience.
For a dairy-free version, substitute whole milk and butter with plant-based alternatives.
Optional ground cinnamon adds a warm, subtle spice that pairs well with the maple syrup.

Keywords: Chicken and Waffle Casserole, breakfast casserole, brunch recipe, baked breakfast, Belgian waffles, breaded chicken strips, comfort food