Chicken and Waffles Breakfast Casserole

Perfect for Holiday Breakfast or Brunch. It's an Easy Recipe that comes together fast.

Course: Baking, Breakfast, Brunch, casserole, catherines plates, chicken, holiday food

Cuisine: American

Author: Catherine's Plates

8 frozen waffles
8-10 oz frozen fully cooked popcorn chicken (or breaded chicken tenders or nuggets)
8 large eggs
1 cup heavy whipping cream or milk
1/4 tsp salt
1/4 tsp garlic powder `
1/8 tsp black pepper
1/4 tsp onion powder
1/2 cup cheddar cheese, shredded
1/4 cup maple syrup (optional)

Preheat oven to 350 degrees. Line a large sheet pan with parchment paper. Spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
Place 8 frozen waffles onto the sheet pan in one single layer. Place in oven for 5 minutes. Flip over and cook an additional 5 minutes. Remove from oven.
Place waffles on cutting board and cut into bite size pieces. Set off to the side.
Place frozen fully cooked chicken (tenders, popcorn, or nuggets) into a medium microwave safe bowl and heat in microwave for 30 seconds to thaw. Stir them around and cook an additional 30 seconds until easy to cut through.
Place chicken on cutting board and cut into bite size pieces.
Place the bite size pieces of the chicken and waffles into the prepared baking dish and mix well.
In a large mixing bowl, whisk together the eggs, milk, syrup and seasonings until frothy and fully combined.
NOTE: the syrup is optional. You can wait until casserole is done and serve it up with a drizzle of syrup if desired.
Pour egg mixture all over the chicken and waffles into prepared dish and press the waffles down to soak up mixture.
Bake in preheated oven for 45 minutes. Sprinkle cheese on top and bake an additional 10-15 minutes until cheese has melted and egg mixture is set. Top should be golden brown. Top with dried parsley for a splash of color.
Let cool for a few minutes and serve up with a drizzle of maple syrup if desired.