Chicken and Waffles Casserole

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Does anyone else ever think about how scary it is that we're all so dependent on technology? I've been thinking about it a lot this week as I deal with a broken laptop. Actually "broken" is a generous adjective for the condition my laptop is in -- it's dead.

I wasted hours of time on vacation time trying to fix it. Did you catch that? I wasted VACATION TIME because of a broken laptop. And I'm sure many of you would do the same thing. The unknown of whether it would work or not gave me extreme anxiety. 

I use my laptop to sort through emails, to study and read my textbook, to blog, to edit photos... It's my link to the outside world. Except, somewhere along the way I must have forgotten that I'm actually living in the "outside world," and I don't need a "link" to it because I'm in it!

I realize a lot of our dependence to technology is just a result of the direction the world is moving. And most people have obligations that require the use of technology. So my suggestion to you is that the next time you experience a laptop or computer problem, try to embrace it instead of becoming upset or anxious. Use it as an opportunity to disconnect and channel your energy toward more simple things in life. Learn from my mistakes!

Okay, now someone lend me a hand so I can get down from my soapbox.

I first learned about the "chicken and waffles" combination just a few years ago. Savory, sweet, and an incredible combination of textures. This is definitely a recipe I'd be interested in sharing with friends. But then I think about how I would be stuck in the kitchen serving up waffles while everyone else eats. No thank you. I am already the world's slowest eater. so you don't want me eating last.

That's why I like breakfast casseroles. Make them the night before, pop the whole thing in the oven, and everyone gets to eat at the same time! But wait, chicken and waffles can be turned into a casserole too! And that's exactly what I did.

Let's first talk about the waffles. I made cornbread maple waffles -- great texture and the perfect amount of sweetness. You could absolutely use freezer waffles if you prefer, but I feel like nothing compares to a homemade waffle.

For the fried chicken, I bought popcorn chicken from the freezer section of the grocery store. I chose the popcorn variety because it's already in bite-size pieces. But you can make you own fried chicken, oven fry your chicken, or buy it from your favorite restaurant.

I layered the waffles and the chicken in an 8 x 8 pan with cheese because why not cheese. And then I added a mixture of eggs, milk, maple syrup and spices to hold it together.

It was actually better than I imagined, and the pieces came out of the pan really well!

Chicken and Waffles Casserole

Yield: Serves about 8 people

Ingredients

For the waffles

• 2 (8.5 ounce) boxes Jiffy corn muffin mix
• 2 eggs
• 4 Tablespoons Challenge butter, melted
• 3/4 cup milk
• 1/4 cup maple syrup
• 1/4 cup brown sugar

For the egg mixture

• 3 eggs
• 1/3 cup milk
• 1/4 cup maple syrup
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard

Also...

• 2 pounds fried popcorn chicken
• 1 cup shredded cheddar cheese

Directions

For the waffles

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix Jiffy mix, eggs, butter, milk, maple syrup, and brown sugar until there are no lumps.
3. Use batter to make waffles; cube waffles and set aside.

For the egg mixture

1. Combine eggs, milk, maple syrup, chili powder, garlic powder, and dry mustard; set aside

Assembly

1. Spray 8 x 8-inch pan with nonstick cooking spray
2. Add 1/2 of cubed waffles to bottom of pan; layer with 1 pound of popcorn chicken and 1/2 of cup cheese.
3. Repeat adding the rest of the waffles, chicken, and cheese
4. Pour egg mixture on top.
5. Bake for 30 to 35 minutes. Serve with more maple syrup if desired.

Samoa Waffles

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Why is it that chocolate, caramel, and coconut go together so well? I have been obsessed with the flavor combination ever since I made Samoa Pie for Pi Day back in March. Lately, all I think about is, “Hmmm I wonder if I can turn that into a Samoa.”

If I made every Samoa-flavored food that popped into my head, I’m quite certain I would have a Samoa cookbook by now. Also, there’s a very good chance I would look like a Samoa cookie.

Fortunately (or unfortunately), I’ve used some restraint.

Until now…

When I found out about National Waffle Day on Wednesday, my first thought was, ”I could make a Samoa waffle.”

And I was totally right.

Last month when I did my segment about unexpected uses for a waffle iron, I remembered reading about cake mix waffles.

They consist of just four ingredients: cake mix, milk, eggs, and butter. The box of the cake mix will tell you to use water and oil, but don’t do that. Using milk and melted butter make the cake richer. Especially when you use a product like Challenge butter. Challenge churns their butter from real cream and salt. That’s it. There’s no artificial coloring or flavoring.

Once the mix is combined, you can use it the same way you use waffle batter.  I found that about 1/2 cup of waffle mixture works best in the waffle iron at one time.

The chocolate waffles are delicious, but I think the real winner of the recipe is the caramel coconut syrup. Believe it or not, there are only 2 ingredients: coconut milk and brown sugar. Combine the ingredients together in a saucepan with a 1:1 ratio and boil for just about 5 minutes. The syrup is so flavorful and pairs PERFECTLY with the waffles!

It doesn’t get easier than that, kids!

Samoa Waffles

Serving: Makes about 6 waffles

Ingredients

For the waffles

• 1 (15.25 ounce) chocolate cake mix
• 1 cup milk
• 1/3 cup Challenge butter, melted
• 3 eggs

For the caramel coconut syrup

• 1 cup coconut milk
• 1 cup brown sugar

Directions

For the waffles

1. Mix cake mix, milk, butter, and eggs in large bowl for about 2 minutes until very few lumps remain
2. Cook waffles according to your waffle maker's instructions. I recommend using 1/2 cup batter per waffle.

For the syrup

1. Combine coconut milk and brown sugar in saucepan and bring to a light boil. Let syrup boil for about 5 minutes. Syrup will begin to thicken.
2. Remove from heat.
3. Pour syrup over waffles and sprinkle with shredded sweetened coconut if desired.

How to Make Cinnamon Roll Waffles

For my dad, the most exciting part of staying in a hotel was always the waffle iron at the continental breakfast.

So for Christmas last year my mom surprised him with a waffle iron (it was cheaper to buy a waffle iron than stay in a hotel every time we wanted waffles).

And with the acquisition of the waffle iron has come experimentation with the waffle iron.

So what happens when you take a can of cinnamon rolls and put them in a waffle iron? You get: CINNAMON ROLL WAFFLES! We made these on vacation and they were a big hit!

You can either put one pre-cut cinnamon roll dough in the center or evenly space out three to four cinnamon rolls. Just make sure to put the dough close to the center so that it will merge together as one waffle.

Now I can already hear the critics…

Critic: “Wow, a waffle consisting of four cinnamon rolls? That's a lot of calories!”  

Me: “This isn’t something I eat everyday! Like I said above, we made these on VACATION. And if you do eat these everyday, I would like to direct you to some healthier breakfast recipes to try on my website like this egg casserole.”

Critic: “This isn’t really a recipe. Your only ingredient was a can of refrigerated cinnamon rolls.”

Me: “Recipes don’t always have to be complicated. Sometimes a recipe is just a unique way of doing something.”

Ingredients

• 1 can refrigerated cinnamon rolls with cream cheese icing

Directions

1. Heat waffle maker and spray with cooking spray. Remove cinnamon rolls from can; set icing aside.
2. For each waffle, place 1, 3, or 4 cinnamon rolls in the center of waffle maker; close.
3. Bake for 3 to 4 minutes or until waffle is thoroughly cooked and golden brown.
4. Spread icing over waffles and serve.

Carrot Cake Waffles with Cream Cheese Topping

Happy National Waffle Day! Today I was invited to celebrate at Fox59 by sharing a unique waffle recipe. In the past I've made brownie waffles and blueberry waffles and cinnamon waffles, but since today was a special holiday I wanted to make something more unique.

That very day that I was asked to do the segment, my mom told me about a recipe for carrot cake waffles that she saw in the newspaper. It was fate! I love carrot cake and I can't think of a more perfect spring treat. And instead of syrup I opted for cream cheese topping because everyone knows you can't have carrot cake without cream cheese.

In the past, I've been hesitant to make waffles because, let's be real, they're a pain to clean up! All of those little grids that you have to hand wash. But recently my dad got this Hamilton Beach waffle iron that is awesome because you can take the grids out and they're dishwasher safe! This post isn't sponsored by Hamilton Beach - it's just a little suggestion in case you don't already own a waffle iron.

Carrot Cake Waffles with Cream Cheese Topping

Yield: About 4 waffles

Ingredients

For the waffles: 

• 2 cups all-purpose flour 
• 4 teaspoons baking powder 
• 1/4 teaspoon table salt 
• 2 teaspoon cinnamon 
• 2 eggs 
• 3 tablespoons packed brown sugar 
• 1/4 cup vegetable oil 
• 8-ounce can crushed pineapple (not drained) 
• 1/2 cup toasted, chopped walnuts  or pecans
• 2/3 cup packed grated carrot 
• 1 cup buttermilk 
• 1 teaspoon vanilla extract 

For the cream cheese topping:

• 4 ounces cream cheese, room temperature
• 2 tablespoons unsalted butter, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt

Directions

For the Waffles:

1. Heat waffle iron to medium-high.
2. In a small bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
3. In a medium bowl, whisk together the eggs, brown sugar, oil, pineapple, nuts, carrot, buttermilk and vanilla.
4. Gently stir the dry ingredients into the liquid ingredients just until combined. Batter will be very thick.
5. Spray the waffle iron with cooking spray and add 1 cup of batter, or an appropriate amount for your waffle iron.
6. Cook as directed for your waffle iron or until golden brown.

For the Cream Cheese Topping

1. Use a mixer to beat the cream cheese and butter until smooth, or about 1 minute.
2. Add the powdered sugar, lemon juice, vanilla and salt and beat until incorporated and smooth.
3. Spread on finished waffles

Recipe Adapted from The Columbus Dispatch