Chicken and Waffles Casserole

• Meat

  • 3 lbs Chicken breasts, boneless skinless

• Produce

  • 1/2 tsp Garlic powder

• Refrigerated

  • 9 Eggs, large

• Condiments

  • 1/4 cup Maple syrup
  • 1/2 tsp Mustard powder

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 tsp Chili powder
  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Cooking spray, Nonstick

• Bread & Baked Goods

  • 3 cups Panko breadcrumbs
  • 8 Waffles, frozen

• Dairy

  • 1 cup Cheddar cheese
  • 1 1/4 cups Milk

Found on frugalmomeh.com

Description

Directions

• Preheat the oven to 425 degrees F.
• Line two baking sheets with parchment paper and spray with the cooking spray.
• Cut the chicken into 1-inch pieces.
• Mix together the flour, chilli powder, garlic powder, mustard powder, a pinch each of salt and pepper in a shallow bowl.
• Crack 3 eggs into another shallow bowl and beat well.
• Place the panko breadcrumbs into a third shallow bowl.
• Toss the chicken in the flour to coat, then dip into the egg, and then place in the panko, turning to coat. Place onto the prepared baking sheets and repeat with the rest of the chicken.
• Spray the chicken with the cooking spray then bake, turning the chicken over halfway through, for about 20 minutes or until the chicken is cooked through.
• Grease an 8x13 inch baking dish.
• Add half of the cubed waffles in a single layer.
• Top with half of the chicken and 1/2 of the cheese then layer the remaining waffles and chicken and cheese.
• Whisk together 6 eggs, milk, maple syrup, a pinch each of salt,and pepper in a medium bowl until combined then pour the egg mixture evenly over the chicken and waffles.
• If desired refrigerate overnight (or bake immediately).
• Bake at 325 degrees F for 45 to 50 minutes.
• Serve with Maple Syrup.