It's time for a new year and for many of us that also means some new goals and new determination to pay attention to the foods we eat. I know I have a strong drive to eat better this year and have already kicked off some of those plans early. Van’s (the leader in frozen, better-for-you waffles), has lots of options to help you with your goals by bringing great nutrition, whole grain goodness, non-GMO verified ingredients and gluten-free options to breakfast, lunch and snack time.
Van’s has lines that include the popular 8 Whole Grains, Power Grains, Organic and Gluten-Free waffles. While I personally LOVE waffles for breakfast, they can make their way into lunch and dinner too. This Chicken and Waffles Casserole Recipe from Silvana’s Kitchen combines Van's waffles with crunchy chicken tenders and an easy homemade gravy for a delicious dinner. You can prepare the chicken tenders ahead of time and be ready for a quick dinner that is easy to throw together on a weeknight.
Chicken and Waffles Casserole Recipe
For the chicken
Olive oil (to grease pan)
5 cups rice cereal crumbs
Salt and pepper
3 large eggs, at room temperature
1 pound chicken tenders
For the gravy
2 tablespoons olive oil
1 clove garlic, finely chopped
3 tablespoons All-Purpose Gluten-Free Flour
2 cups milk or dairy-free creamer
½ teaspoon paprika
3 tablespoons finely chopped fresh parsley
Salt and pepper
One 9-ounce package Van’s Gluten-Free Totally Original Waffles, toasted and cubed
1. Preheat the oven to 425º. Use olive oil to lightly grease a baking sheetbaking sheet. In a shallow bowl, combine the cereal crumbs, 1½ teaspoons salt and ½ teaspoon pepper. In a second 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 the 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 cream 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.