Chicken and Waffles Bake
Easy, delicious, and sure to please a crowd.
Prep
8m
Cook
1h
Wait
10m
| Category: | Breakfast |
| Seasons | All |
Ingredients
For
12
Serving(s) Serving size
Ingredients
| 8 Oakdell Cage-free eggs |
| 3/4 cup half and half |
| 1/4 teaspoon cayenne pepper |
| 1/2 teaspoon salt |
| 1/4 teaspoon pepper |
| 1/4 cup maple syrup |
| 1 teaspoon maple extract |
| 10 frozen buttermilk waffles |
| 1 (24 oz.) bag fully cooked breaded chicken, thawed and cut into pieces |
| 3 Tablespoons melted butter |
| maple syrup |
| chives (optional) |
Chicken and Waffles Bake Directions
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray and set aside. Add waffles to a baking sheet and place in the oven while the oven preheats to toast the waffles.
- In a medium bowl, whisk together eggs, half and half, cayenne pepper, salt, pepper, maple syrup, and maple extract.
- Place the chicken pieces in the prepared baking dish.
- Cut the toasted waffles into pieces and place on top of the chicken. Stir to mix.
- Pour the egg mixture over the chicken and waffles and stir to coat each piece.
- *Bake for 50-60 minutes or until the custard is no longer jiggling. Let cool for 10 minutes before cutting. Top with melted butter, maple syrup, and chives (optional).
Notes
*This recipe can be prepared the night before and placed in the fridge until ready to cook.
