Chicken and Waffle Casserole (Macro Friendly)
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Loaded with crispy chicken, toasted waffles, melty cheese and syrup, this unique high protein casserole is a breakfast winner. Serve this at your next brunch and prepare to have everyone asking for seconds.
This goes great with extra maple syrup or hot honey and a side of fruit but if you’re in need of a full brunch spread then add some maple chicken sausage and extra protein waffles or strawberry baked oats.
Why you’ll love this recipe
- Simple ingredients and freezer waffles make it super easy to whip up.
- This brunch beauty is a unique twist on the classic but with 25g of protein per serving.
Ingredients and Substitutions:
These are the main ingredients for Chicken and Waffle Casserole. See the recipe card below for the full ingredients list and instructions.
- Waffles: I used Kodiak Cakes Buttermilk and Vanilla Power Waffles. Using store-bought waffles makes it super easy. Or make your own High Protein Waffles.
- Chicken Nuggets: I used air-fried Tyson chicken nuggets. Any variation on popcorn chicken or chicken tenders works great. You could also try it with my Air Fryer Blackened Chicken for a spicy low-carb twist.
- Milk: any type of milk or dairy-free alternative will work
Dietary Modifications
- To make this gluten-free you will need to use GF chicken nuggets and waffles.
- To make this dairy-free you will need to substitute cheese and milk with a dairy-free alternative.
How to make this Chicken and Waffle Casserole Recipe (a visual step-by-step):
Step 1: Prep the baking dish, nuggets and waffles
Preheat your oven to 375 degrees Fahrenheit and generously spray a 9×13 large casserole dish with nonstick cooking spray, making sure to get the edges well so the casserole doesn’t stick.
Microwave the frozen chicken for 1-2 minutes until slightly thawed just enough to chop into bite-sized pieces. Toast waffles and chop them into bite-sized waffle pieces (Image 1). I cut each into 16 squares.
Step 2: Prep chicken and waffle mixture
In a large bowl, combine waffles and chopped chicken. Drizzle with the maple syrup and honey and season with salt and pepper (image 2).
Toss to coat and transfer the mixture to the prepared baking dish (image 3).
Step 3: Prep egg mixture
In a medium bowl, whisk together the eggs and milk until fully combined (image 4).
Add in the shredded cheese, chopped green onions, and chives (image 5). Stir until combined.
Step 4: Mix the waffle and egg mixture together
Pour egg mixture evenly over the waffle and chicken mixture in the baking dish, making sure all the waffles are soaked and the cheese spreads into a single layer. Press the waffles and chicken into the egg mixture to coat (image 6).
Step 5: Bake casserole
Bake in the preheated oven for 45-50 minutes, until the top is golden brown and the casserole is set (image 7). If the top of the casserole begins to brown too quickly, cover the dish loosely with aluminum foil.
Expert Tip!
Top with jalapenos or hot sauce and serve with a side of fruit for a sweet and spicy breakfast.
Recipe FAQs
This chicken and waffle casserole recipe is great with a sprinkle of sliced scallions and fresh chives. Add a little more maple syrup to make it a little bit sweeter. My personal favorite though, is to add some sliced jalapeños or hot sauce for a little bit of heat.
This chicken and waffles casserole recipe is a unique twist on the classic fried chicken soul food dish. Think an egg casserole with crispy chicken nuggets and store-bought waffles, mixed in a cheesy egg mixture and then baked to perfection. The result? One of your new favorite breakfast casseroles.
If you’re feeling wild and want to make your chicken and waffle casserole recipe more homemade, I certainly won’t stop you! Make Belgian waffles from scratch or from a box according to package instructions in a waffle iron or my protein waffles. Cut into 2-inch pieces before mixing with chicken. Make sure any homemade chicken strips you use are also cut into bit-size pieces before mixing the whole thing together. Alternatively, use Maple Chicken Sausage Patties which would be a delicious addition.
Sure can! You can prep this chicken and waffle casserole overnight, just cover it with foil, and let it sit in the fridge for hours or up to overnight before baking. As it sits the chicken and waffles will soak up the egg mixture.
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Chicken and Waffle Casserole
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Ingredients
- 6 Kodiak Cakes Buttermilk and Vanilla Power Waffles toasted and chopped
- 15 pieces Tyson Air Fried Crispy Chicken Nuggets 340g
- 1/2 tsp. salt
- fresh cracked pepper
- 1/2 cup lite pancake syrup 120ml
- 2 Tbsp. honey 42g
- 3 eggs
- 1/2 cup liquid egg whites 100g
- 1.5 cups low fat 2% milk 360ml
- 1/4 cup mild cheddar cheese shredded, 28g
- 1/4 cup Monterey jack cheese shredded, 28g
- 1 green onion chopped
- 1 Tbsp. fresh chives chopped
Optional Toppings
- maple syrup
- green onions sliced
- jalapeños sliced
Instructions
- Preheat your oven to 375 degrees Fahrenheit and generously spray a 9×13 baking dish with nonstick cooking spray making sure to get the edges well so the casserole doesn’t stick.
- Microwave the frozen chicken for 1-2 minutes until slightly thawed just enough to chop into bite size pieces.
- Toast the waffles and chop into bite sized pieces. I cut each into 16 squares.
- In a large bowl, combine the toasted waffles and chopped chicken. Drizzle with the maple syrup and honey and season with salt and pepper. Toss to coat and transfer the mixture to the prepared baking dish.
- In another bowl, whisk together the eggs and milk. Stir in the shredded cheeses, chopped green onions, and chives.
- Pour the egg mixture evenly over the waffle and chicken mixture in the baking dish, making sure all the waffles are soaked and the cheese spreads evenly over the top. Press the waffles and chicken into the egg mixture to coat.
- Bake in the preheated oven for 45-50 minutes, until the top is golden and the casserole is set. If the top begins to brown too quickly, cover the dish loosely with aluminum foil.
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
- Drizzle with additional maple syrup if desired.
Notes
- Serving size and nutritional information is always an estimate and will vary with substitutions.
- Add fresh chives, sliced green onions, or jalapeños for a little heat.
- To lower the carbs in this dish use my Air Fryer Blackened Chicken in place of breaded chicken for a sweet and spicy twist.
This is delish! Love the salty-sweet situation. And I love these breakfast casseroles so much – perfect for a busy week.
Made this for my picky family and it was a hit!!! We are gluten free so we used gluten free nuggets and waffles, but it was so easy and quick to throw in the oven and taste amazing! Thank you for your recipes, that make feeding my family and hitting my goals so much easier!!!!
I’ve always been a “chicken doesn’t go with waffles” kinda gal. Until i made this. It’s delicious and so savory and of course easy. LOVE! Thank you!
This was amazing! So many great flavors and the best part was it was super easy to make! I made this in the weekend to reheat in my air fryer throughout the week for breakfasts. So good!
Easy is key for me too!
This was so yummy and so easy!!! It was hit for my whole family! Thanks for such a fun recipe!
Making your own seasonings is the best!!
So good! I meal prepped this for breakfast for the week. So easy, delicious, and easy to reheat all week!!
Yes! Best feeling ever to wake up knowing you have something ready to go.
Loved this recipe…husband and kids approved! I love all her recipes that use regular ingredients we already have at home. I may try to make this in 2 smaller dishes or maybe less egg since we all preferred the crunchier/edge pieces.
That’s a great idea!! So glad you all loved it!
Oh wow!! Just made this for dinner for my daughters and I – my oldest is SUPER picky. She loved this! Her one complaint…..it was a little too hot, haha!
😂😂 that’s awesome!! Thank you!!
Can you use regular maple syrup? How much would that increase the carbs?
Of course you can! It would just be about double the carbs for regular syrup, not the entire recipe but double the carbs of the syrup alone. I’d suggest making the recipe in your tracking app for the most accurate nutrition facts with the labels you’re using.
Never in my life have I had or had the desire to eat chicken and waffles. But, I love your recipes so decided to try it. This was really good and a nice change up to egg casseroles for breakfast – you can’t even taste the eggs and egg whites. I did forget to get chives and green onions from the store, but it was tasty without.
I made this for dinner tonight. My husband said it was a comfort food. So good and easy to throw together. I used homemade waffles from mix because that’s what I had on hand. I will definitely be making this again.
OMG!! Not only is this recipe the perfect weekend breakfast, but the serving size will fill you up! I am so amazed at Danielle’s recipes. They are easy, healthy with great macros and the yummiest food. I cancelled most of my other meal subscriptions because our house prefers all of her recipes!
So glad you loved it!! Thank you!!