Chicken-n-Waffles Casserole

Chicken-n-Waffles Casserole

By: Silvana Nardone

Posted on: August 25, 2014

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For the chicken:, Olive oil, for greasing, 5 cups rice cereal crumbs, Salt and pepper, 3 large eggs, at room temperature, 1 pound chicken tenders, For the gravy:, 2 tablespoons olive oil, 1 clove garlic, finely chopped, 3 tablespoons Silvana’s All-Purpose Gluten-Free Flour, 2 cups dairy-free creamer or milk, 3 tablespoons finely chopped fresh parsley, ½ teaspoon paprika, 1 Salt and pepper, One 9-ounce package Original Protein Waffle, toasted and cubed,


Preheat the oven to 425º. Lightly grease a baking sheet with olive oil. In a shallow bowl, combine the cereal crumbs, 1½ teaspoons salt and ½ teaspoon pepper. In another shallow bowl, beat the eggs. Coat a chicken tender with the cereal mixture, dip into the eggs, then coat again with the cereal mixture; place on the baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.

Preheat the oven to 350º and make the gravy: In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, about 1 minute. Sprinkle in the flour and stir for 1 minute. Stir in the cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes; season with parsley, paprika, about ¾ teaspoon salt and ½ teaspoon pepper.

Grease an 8-by-8-inch baking dish. Toss together the chicken and waffle cubes, then pour over the gravy. Bake until bubbly and golden, about 25 minutes.