Description
Make brunch easy and delicious with this Chicken and Waffles Casserole. It brings that favorite comfort combination into one simple, baked dish. You will love how little effort this takes for such a rewarding meal.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 box complete buttermilk pancake mix (like complete mix)
- 1 and 3/4 cups milk (or amount called for on pancake mix)
- 2 large eggs
- 1/4 cup melted butter, plus more for greasing
- 1/2 cup maple syrup, plus more for serving
- Optional: 1 teaspoon cinnamon
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish with butter.
- In a large bowl, whisk together the pancake mix, milk, eggs, and 1/4 cup melted butter until just combined. Do not overmix; a few lumps are fine.
- Gently stir in the cooked, shredded chicken and the 1/2 cup of maple syrup into the batter. Add cinnamon now if you are using it.
- Pour the batter evenly into the prepared baking dish.
- Bake for 30 to 35 minutes, or until the casserole is set in the center and lightly golden brown on top.
- Let it cool for a few minutes before cutting into squares. Serve warm with extra maple syrup drizzled over the top.
Notes
- You can use leftover rotisserie chicken for quick prep.
- For crispier chicken flavor, toss the shredded chicken with a pinch of smoked paprika before adding it to the batter.
- This casserole freezes well after baking; cool completely, wrap tightly, and freeze for up to three months. Reheat individual slices in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast/Brunch
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 350
- Sugar: Approx. 20g
- Sodium: Approx. 500mg
- Fat: Approx. 15g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 40g
- Fiber: Approx. 2g
- Protein: Approx. 18g
- Cholesterol: Approx. 70mg