Chicken and Waffles Casserole
Directions
- 1Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
- 2Arrange waffles on a baking sheet and bake until lightly toasted (about 4 minutes per side).
- 3Cut each waffle into 8 pieces and arrange them in the baking dish.
- 4Cut larger chicken nuggets in half; leave smaller ones whole and arrange among waffles.
- 5Whisk together eggs, half-and-half, 2 tbsp maple syrup, salt, and cayenne pepper until well combined.
- 6Pour the egg mixture over the chicken and waffles; cover and let stand for 15 minutes.
- 7Bake for about 1 hour, uncovering halfway through, until eggs are set and the top is golden brown.
- 8Let stand for 5–10 minutes before serving.
- 9Finish with melted butter and more maple syrup.
Ingredients
- 6 frozen Belgian waffles
- 1.5 pounds frozen chicken nuggets, slightly thawed
- 8 large eggs
- 1.33 cups half-and-half
- 2 tablespoons maple syrup
- 0.5 teaspoon kosher salt
- 0.125 teaspoon cayenne pepper
- 4 tablespoons butter, melted
Equipment
ovenbaking sheet9x13 inch baking dishknifewhisklarge bowl