Chef Emily Ellyn takes all your favorite chicken and waffle flavors and bakes them into one cheesy casserole. Finished with a maple syrup glaze!
Cooking Time: 35 mins
Serves: 6 – 8 servings
Yields: 1 12-inch cast iron skillet or 9-inch x 13-inch casserole
Preheat over to 375°F.
Grease a 12-inch cast iron skillet or 9 x 13 casserole dish.
Shred Frigo® Whole Milk Mozzarella Cheese.
Layer half of the Cornbread Waffles in the bottom of the dish and top with half of the crispy chicken pieces.
In a medium bowl, whisk together the eggs, Frigo® Whole Milk Ricotta Cheese, milk, and a half cup of the pepper jelly until fully combined. Fold in the sliced scallions and half of the shredded Frigo® Whole Milk Mozzarella.
Pour half the egg mixture evenly over the chicken and waffles in the baking dish. Top with remaining chicken and waffles and pour over the remaining egg mixture. Finish by topping dish with the rest of the shredded Frigo® Whole Milk Mozzarella Cheese.
Cover with foil and bake on middle rack of the oven for 25 to 30 minutes or until the custard is set and cheese is melted. Remove the foil and turn the oven to broil. Broil on high for 3 to 5 minutes or until the cheese is lightly browned and bubbly.
Meanwhile, whisk together remaining pepper jelly and maple syrup in a small saucepot and warm on low until it reaches a simmer. Turn off heat and reserve for serving.
Remove casserole from the oven and pour the warm pepper jelly maple syrup mixture over the top. Allow casserole to cool slightly before serving.