Chicken and Waffle Breakfast Casserole
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Chicken and Waffle Breakfast Casserole

Chicken and Waffle Breakfast Casserole

Serves 6-8 | Prep/Cook Time: 1 Hr 8 Min
  • Calories 420
  • Protein 20g
  • Sodium 610mg
  • Sat.Fat 4g
  • Sugar 11g
Nutritional Information
Serving Per Recipe: 6-8
Amount Per Serving
Calories 420
% Daily Value*
Total Fat 14g 22 %
Saturated Fat 4g 20 %
Cholesterol 190g 63 %
Sodium 610mg 25 %
Total Carbs 55g 18 %
Dietary Fiber 3g 12 %
Sugars 11g
Protein 20g
Vitamin A 20%
Vitamin C 2%
Calcium 10%
Iron 20%
*Percent Daily Values are based
on a 2,000 calorie diet.

1 bag PERDUE® Breaded Popcorn Chicken, (26 oz.)
2 tsp. cinnamon
8 toaster waffles
6 large eggs
1 cup milk
1/4 cup maple syrup
1 Preheat oven to 425°F. Spray a baking sheet with cooking spray Place frozen chicken pieces in single layer on the baking sheet and sprinkle with cinnamon. Bake on the middle oven rack for 11 to 13 minutes, or until heated through. Internal temperature should reach 150°F to 160°F. Toast the waffles in the same oven during the last 5 minutes of baking time.
2 In a large bowl, whisk together eggs, milk, and maple syrup.
3 Reduce the oven temperature to 350°F. Grease a 9”x13” casserole dish. Cube the waffles. Combine the waffles and the chicken nuggets in the casserole dish. Pour the milk and egg mixture over the chicken and waffles. Bake until the chicken and waffles are crispy, about 30 to 40 minutes.

TIP: You can combine the waffle and milk mixture the night before. In the morning, just add the chicken and you’re ready to bake!

4 Serve warm with extra maple syrup on the side.
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Serves 6-8

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