Maple Chicken & Waffles Casserole Breakfast Recipe by Sunny Anderson


Rachael Ray: Sunny Anderson’s Maple Chicken & Waffles Casserole

Sunny Anderson was showing us breakfast recipes all day on Rachael Ray, and her Maple Chicken & Waffles Casserole Recipe was just one of them!

Rachael Ray: Maple Chicken & Waffles Casserole Recipe Ingredients

Rachael Ray: Maple Chicken & Waffles Casserole Breakfast Recipe

If you’ve always liked chicken and waffles, try them in a casserole with Sunny Anderson’s Maple Chicken & Waffles Casserole.


For the waffles:

  • 2 cups of flour
  • 1 1/2 teaspoons of baking powder
  • 2 tablespoons of divided sugar
  • 1/2 teaspoon of salt
  • 3 separated eggs
  • 2 tablespoons of light brown sugar
  • 1 3/4 cups of milk
  • 1/4 cup of vegetable or canola oil
  • 1/2 teaspoon of lemon extract
  • Zest of 1 lemon
  • Cooking spray

For the custard:

  • 1/2 cup of heavy cream
  • 1/4 cup of maple syrup
  • 1/4 cup of buttermilk
  • 2 of finely chopped scallions
  • 1/4 teaspoon of Hungarian paprika
  • 1/2 teaspoon of ground thyme
  • 1 clove of garlic that has grated on a rasp
  • Kosher salt and of black pepper (freshly ground)
  • 5 beaten eggs
  • 1 rotisserie chicken with skin removed and meat shredded

For the topping:

  • 3 tablespoons maple syrup, and more for serving
  • Zest of 1 lemon
  • 2 teaspoons of lemon juice
  • 2 1/2 cups French fried onions, that you have gently crushed in plastic bag or between two sheets

Rachael Ray: Maple Chicken & Waffles Casserole Recipe Directions

To Make The Waffle Batter:

  1. Mix together flour, baking powder, 1 tablespoon sugar and salt in a large bowl and sift to combine. 
  2. In a separate, small bowl,  whisk the egg yolks until smooth, then add the  brown sugar, milk, oil, lemon extract and lemon zest. Whisk this mixture until the brown sugar is dissolved.
  3. In the middle of the dry ingredients, make a well.
  4. Pour your wet ingredients and stir them, preferably with a wooden spoon. Make sure not to overmix the batter. Only mix until the ingredients are just combined.
  5. In a separate, thoroughly cleaned bowl, whisk the egg whites until they are foamy.
  6. Add the your remaining sugar to the whites and beat the mixture until peaks begin to form.
  7. Fold these whites into the batter gently.

To Cook The Waffles:

  1. As a waffle iron is heating up, coat the top and bottom of it with cooking spray. 
  2. Pour 1/2 to 1/4 of a cup of batter into the waffle iron, close it, and cook it until it is golden brown and crispy.
  3. This should take about 5 to 6 minutes, depending on the settings of your iron.
  4. Once the waffle has cooled, pop it in a toaster and toast to remove all remaining moisture from the waffle.
  5. Another option is to toast them directly on the oven rack at 150 degrees fahrenheit. When the waffles are finished, a tap on the top should feel more hard than soft.
  6. Using the squares as a guide, cut each waffle into its individual squares.

To Mix The Custard:

  1. Mix the heavy cream, maple syrup, buttermilk, scallions, Hungarian paprika, thyme, garlic, and a little bit of coarse black pepper together in a large mixing bowl. 
  2. Season to taste with salt, then add you eggs and whisk the mixture until it is combined.
  3. Toss in your chicken and waffle squares and stir them together.
  4. Allow the mixture to sit for 10 minutes, stirring occasionally, so that the waffles with soak up the custard.

To Assemble The Casserole:

  1. Line the inside of an 8×8″ dish with butter.
  2. Pour your chicken and waffle mixture into the dish and lightly pat it down.

To Top & Bake The Casserole:

  1. Whisk together maple syrup, lemon zest and juice in a medium bowl. 
  2. Fold in your french fried onions.
  3. Sprinkle the mixture evenly across the casserole.
  4. Place in the oven and bake it until the crust is crispy and golden in parts. The custard should also be set. This should take 25 to 30 minutes.
  5. Once you have removed the casserole from the oven, allow it to cool for 10 minutes before serving.


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