Chicken and Waffle Casserole Recipe

2016-06-08
  • Servings : 6-8
  • Prep Time : 1:10 h
  • Cook Time : 45m
  • Ready In : 1:55 h

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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!

Ingredients

  • 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

Method

Step 1

Slightly thaw popcorn chicken and chop into bite-size pieces.

Step 2

In your 9 x 13 baker, sprayed with nonstick spray, add half the cubed waffles in a single layer.

Step 3

Top with 1/2 the chicken and 1/2 the cheese.

Step 4

Repeat the layers again.

Step 5

In a bowl, whisk together eggs, cream, syrup and 1/2 tsp salt and 1/2 tsp pepper.

Step 6

Pour egg mixture evenly over the casserole.

Step 7

Cover with foil and place in refrigerator for at least 1 hour or up to 24 hours.

Step 8

Bake at 325 minutes for 45-50 minutes.

Step 9

Let stand 5 minutes, cut into servings and drizzle with extra syrup.

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