cheesy chicken and waffles casserole
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I created a seventh recipe in the chicken and waffles family. It's all about the cheese, filled with gouda, sharp cheddar, and Monterey jack. It's really good with a garden salad and cornbread.
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yield
8 serving(s)
prep time
20 Min
cook time
20 Min
method
Bake
Ingredients For cheesy chicken and waffles casserole
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10frozen waffles, thawed and toasted
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1/2 cmelted margarine
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1/2 cshredded Parmesan cheese
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1 Tbspavocado oil
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1 bagfrozen (all-white meat) popcorn chicken
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2 Tbspcheddar cheese seasoning
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2 Tbspmargarine
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2 Tbspall purpose flour
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1 cwhole milk
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8 ozcream cheese, softened
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1 cheavy cream
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3/4 cshredded gouda cheese
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3/4 cshredded sharp cheddar cheese
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3/4 cshredded Monterey jack cheese
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1/2 cpanko bread crumbs
How To Make cheesy chicken and waffles casserole
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1Preheat the oven to 375 degrees F. Coat a 2-quart baking dish with cooking spray.
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2Cut the toasted waffles into quarters with kitchen shears. Place on a greased baking dish, brush them with melted margarine and sprinkle with shredded Parmesan cheese.
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3Heat the avocado oil in a large, deep skillet over medium heat. Add the popcorn chicken and saute for 5 minutes until browned. Season with cheddar cheese seasoning. Remove from heat.
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4Melt the 2 Tbsp margarine in a medium saucepan over medium heat. Gradually whisk in the flour and cook, whisking constantly, until the raw flour flavor has cooked off, about 1 minute.
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5Gradually add the milk, cream cheese, and heavy cream slowly to avoid lumps and cook, whisking constantly, until the mixture has thickened for 5 minutes.
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6Stir in the gouda, sharp cheddar, and Monterey jack cheese all at once; continue stirring until melted, about 60 seconds. Add cooked popcorn chicken; mix well.
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7Pour the chicken/cheese mixture over the waffle pieces mixture. Top with panko bread crumbs. Cover with aluminum foil.
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8Bake for 20 minutes or until the cheeses are melted. Cool for 8 minutes.
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