Maple Chicken & Waffle Casserole- Sunny Anderson's

1
Pat Duran

By
@kitchenChatter

Saw this recipe being made on the Rachael Ray TV Show by Sunny Anderson. It looked so good and so easy that I knew you all would want to try it too!
Photo is that of Sunny Anderson from the same show.

Rating:

★★★★★ 1 vote

Comments:
Serves:
4 to 6
Prep:
20 Min
Cook:
25 Min
Method:
Bake

Ingredients

  • WAFFLE PART; OR USE PRE-MADE

  • 2 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 2 Tbsp
    granulated sugar,divided
  • 1/2 tsp
    salt
  • 3 large
    eggs, separated
  • 2 Tbsp
    light brown sugar
  • 1 1/3 c
    milk
  • 1/4 c
    vegetable oil or canola oil
  • 1/2 tsp
    lemon extract
  • zest
    of 1 lemon and juice of 1/2 lemon
  • CUSTARD

  • 1/2 c
    heavy cream
  • 1/4 c
    maple syrup
  • 1/4 c
    buttermilk
  • 2 small
    scallions. finely chopped
  • 1/4 tsp
    hungarian paprika
  • 1/2 tsp
    ground thyme
  • 1 clove
    garlic, grated on a rasp
  • fresh
    ground pepper and kosher salt to taste
  • 5 large
    eggs, beaten
  • 1
    rotisserie chicken, skin removed and meat shredded
  • TOPPING

  • 3 Tbsp
    maple syrup, plus more for serving
  • zest
    of one lemon
  • 2 tsp
    lemon juice
  • 2 1/2 c
    french fried onions, gently crushed in baggie

How to Make Maple Chicken & Waffle Casserole- Sunny Anderson's

Step-by-Step

  1. Preheat oven to 350^. Spray a a 9x13 baking dish with non-stick butter spray. Set aside.
    ---
    Waffles: In a large bowl. sift dry ingredients using only 1 Tablespoon of the granulated sugar. Do not add the brown sugar yet.
    In a small bowl, whisk the egg yolks until smooth then add the brown sugar and remaining ingredients. Whisk until sugar has dissolved.
  2. Pour the liquid ingredients into the dry ingredients and stir with a wooden spoon, until combined. Be careful not to over mix the batter. In another clean bowl, whisk egg whites until foamy and add remaining 1 Tablespoon of granulated sugar, and beat until soft peaks for,. Gently fold the whites into the batter.
  3. Heat the waffle iron and coat both insides with cooking spray. Pour about 1/2 cup batter into waffle iron and close. Cook until crisp and golden brown. Allow to cool, then toast waffles in a toaster to remove as much moisture as possible of in over for 10 minutes at 150^. Once toasted cut into small little squares.
  4. Custard:In a large bowl whisk together the first 8 ingredients, then add eggs and whisk to combine. Add chicken, waffle squares and stir together. Allow to sit 10 minutes while stirring here and there to allow the custard to soak into the waffles.
  5. Pour the mixture into the prepared baking dish and pat down gently.
    ---
    Topping:In a medium bowl whisk together the first 3 ingredients then add the onions. Fold to coat; then sprinkle topping evenly on top of the casserole. Bake until crust is golden and crispy and the custard is set, about 25 to 35 minutes. Allow to cool 10 minutes before scooping and serving with a drizzle of Maple syrup.

Printable Recipe Card

About Maple Chicken & Waffle Casserole- Sunny Anderson's

Main Ingredient: Chicken
Regional Style: American



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