Chicken and Waffle Casserole Recipe2016-06-08
- Servings : 6-8
- Prep Time : 1:10 h
- Cook Time : 45m
- Ready In : 1:55 h
When Jessica and Janette came home from California for a visit
last month, we all got together for a family brunch!
This was one of the new recipes we tried and it’s a new favorite!
- 8 frozen Eggo Waffles, cubed
- 1/2 package Tyson frozen popcorn chicken
- 1 cup shredded cheddar cheese
- 6 eggs
- 1 1/4 cup heavy cream
- 1/4 cup maple syrup
- Salt & pepper
Slightly thaw popcorn chicken and chop into bite-size pieces.
In your 9 x 13 baker, sprayed with nonstick spray, add half the cubed waffles in a single layer.
Top with 1/2 the chicken and 1/2 the cheese.
Repeat the layers again.
In a bowl, whisk together eggs, cream, syrup and 1/2 tsp salt and 1/2 tsp pepper.
Pour egg mixture evenly over the casserole.
Cover with foil and place in refrigerator for at least 1 hour or up to 24 hours.
Bake at 325 minutes for 45-50 minutes.
Let stand 5 minutes, cut into servings and drizzle with extra syrup.