Go Back

Chicken-n-Waffles Casserole

Servings 6


  • 2 tablespoons olive oil plus more for greasing
  • 5 cups rice cereal crumbs such as Erewhon
  • Salt and pepper
  • 3 large eggs at room temperature
  • 1 pound chicken tenders
  • 1 clove garlic finely chopped
  • 3 tablespoons Silvana’s Kitchen Gluten-Free Multi-Purpose Flour
  • 2 cups dairy-free creamer or milk
  • 3 tablespoons finely chopped fresh parsley
  • ½ teaspoon paprika
  • One 9-ounce package gluten-free plain waffles toasted and cubed, such as Van's


  1. 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.
  2. Preheat the oven to 350º and make the gravy: In a large skillet, heat 2 tablespoons 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 creamer and simmer, stirring occasionally, until slightly thickened, about 3 minutes; season with parsley, paprika, about ¾ teaspoon salt and ½ teaspoon pepper.
  3. 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.