Oh Snap Macros

Preheat your oven to 375 degrees Fahrenheit and generously spray a 9×13 baking dish with nonstick cooking spray making sure to get the edges well so the casserole doesn’t stick.
Microwave the frozen chicken for 1-2 minutes until slightly thawed just enough to chop into bite size pieces.
Toast the waffles and chop into bite sized pieces. I cut each into 16 squares.
In a large bowl, combine the toasted waffles and chopped chicken. Drizzle with the maple syrup and honey and season with salt and pepper. Toss to coat and transfer the mixture to the prepared baking dish.
In another bowl, whisk together the eggs and milk. Stir in the shredded cheeses, chopped green onions, and chives.
Pour the egg mixture evenly over the waffle and chicken mixture in the baking dish, making sure all the waffles are soaked and the cheese spreads evenly over the top. Press the waffles and chicken into the egg mixture to coat.
Bake in the preheated oven for 45-50 minutes, until the top is golden and the casserole is set. If the top begins to brown too quickly, cover the dish loosely with aluminum foil.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
Drizzle with additional maple syrup if desired.