Chicken and Waffles Casserole

This was tasty! I made it as written, baking 35 minutes with foil on, 25 without as per one of the commenters.Three tips: add just a small squirt of siracha to the melted butter and stir well and drizzle that over the top with the maple syrup drizzle if you want more spice/heat. Also, I had 3 slices leftover and reheated them the next day in the air fryer at 400 degrees for 8 minutes and they came out fresh and crispy. If you need gluten free - I used an entire box of store brand plain gluten free waffles and cut up all 8 of them, and a good quality gluten free nugget brand, quantity per recipe, cut up as per recipe, and it turned out delicious!

Great recipe! I appreciated the convenience of using Chicken tenders(used the red bag, Kirkwood brand from Aldi’s) I chopped them in half. I also use the Eggo brand Thick & fluffy, frozen waffles and I cut them out per directive, which made them easy to put the eight pieces per waffle in the baking dish. I followed the recipe, but added 1 teaspoon of vanilla to the wet ingredients. I also added extra cayenne pepper because we like flavor here at my house. And I did use real maple syrupand used an extra amount of that as well .I did put sliced medium cheddar cheese on top of the chicken nuggets. I also watched the video to discover that the author suggests starting off the casserole covered for 35 minutes, followed by 25 minutes of being uncovered. I followed that as well. That worked out just fine. Don’t forget to pre-bake all your waffles 4–5 minutes per side in the very beginning before cutting & placing in the baking dish. When done, I put a little bit of Sriracha all over the top. Came out pretty good for an easy-does it chicken/waffles casserole. By the time I took this picture the casserole was half gone. Kids really enjoyed it. As did my wife and myself.Worth a repeat.