Reheating chicken casserole

If you're really worried make a beef or venison casserole instead.

MaizieD

If it's a casserole I don't quite see why it should dry out on reheating. Just add a bit ore liquid if it looks as though it might.

And, as everyone has said, reheat it thoroughly.

There shouldn't be any problem in reheating chicken if it has been properly cooked initially to destroy any bacteria it may contain.

What maiz says. Reheating chicken casserole presents no problems at all in my experience, which includes filling in occasionally for the cook where I work, a day care centre for people with dementia.

HowVeryDareYou

Have you got a slow cooker? If so, just put the stuff in, early Sunday morning, on high, or late Saturday night (on low)

Will try this with my recipe the next time I do it - completely forgot my slow cooker since it was put in a cupboard while we updated the kitchen. Off to dig it out as we speak.

Have you got a slow cooker? If so, just put the stuff in, early Sunday morning, on high, or late Saturday night (on low)

I have recently discovered Sainsburys Taste The Difference Sage and Butternut Squash sauce. It’s in glass bottles. Last weekend I cooked a chicken casserole with it. Cooked it on Saturday evening and we had it for lunch on Sunday. I used skin on chicken breasts and they were still juicy when reheated but chicken legs would work just as well. Recipe to feed two people is below - you can increase quantities to suit.

2 whole boneless chicken breasts, or legs, skin on
4 banana shallots, finely chopped
2 cloves garlic, minced
12 button mushrooms
1 small red pepper, deseeded and chopped
2 red chillies, deseeded and chopped (optional)
1 bottle Sainsburys Taste the Difference Butternut Squash and Sage sauce
Quarter pint of dry white wine
2 tablespoons creme fraiche
1 tablespoon light soy sauce
Olive oil for frying.

Season the chicken with salt and pepper. Heat 1-2 tablespoons olive oil in a frying pan and fry the chicken pieces on both sides until lightly browned, then transfer into a casserole dish.

Add a little more oil to the pan and fry the shallots and garlic until starting to soften then add the chopped red pepper and chillies if using. Fry for another couple of minutes, then add to the chicken pieces.

Wash the mushrooms and add to the chicken and vegetables. Put the sage and butternut squash sauce into a bowl - it’s quite thick and gloopy when cold. Rinse out any residue in the bottle with the white wine, combine with the rest of the sauce and add to the casserole, stirring well. Cover and oven cook on 170C for about an hour, then remove and stir in the soy sauce. If the sauce is too thick at this stage, add a little more white wine. Cook for a further half an hour, or until the chicken and veg are tender and cooked through, and the sauce is bubbling. Stir in the creme fraiche and sprinkle on some fresh chopped parsley before serving.

As an alternative to whole chicken breasts, you can use the smaller chicken fillets, which cook a bit quicker. I’ve also used sliced pork fillet instead of chicken and that’s good too.

I served this with creamy mashed potatoes, tenderstem broccoli and baby carrots. It was yummy !!

I agree about thighs, they also have more flavour, breasts can be very dry and bland. Boneless thighs are virtually indistinguishable anyway once they are in a casserole!
But basically just make sure there is plenty of liquid covering the meat, reheat gently but thoroughly keeping it covered, obviously.
I used to do a lot of catering for private households and always cooked the day before , chilled well down and the clients would reheat it.
There is NO hygiene issue in reheating cooked meat or chicken especially in a casserole.
The oven temperature and time needed to reheat, it'll vary depending on the size of the casserole dish and the density of its contents, but a safe bet is to reheat at a moderate temperature around 180 C for 30 -40 minutes, or until hot through.

(You could always prepare it in advance and put it on early on Sunday morning I suppose. )

If it's a casserole I don't quite see why it should dry out on reheating. Just add a bit ore liquid if it looks as though it might.

And, as everyone has said, reheat it thoroughly.

There shouldn't be any problem in reheating chicken if it has been properly cooked initially to destroy any bacteria it may contain.

Thanks I'll do thighs then.

I've re-heated chicken casserole. Like Witzend says, do it thoroughly and it should be fine. And yes, thighs.

Ditto to thighs instead of breasts. Tastier and more moist. If you have one nearby, M&S do very good skinless, boneless chicken thighs.
As long as you refrigerate it once cooled, and then heat through thoroughly it’ll be fine.

Problem is some people will only eat breast

I’ve never cooked this in advance , don’t like reheating chicken h

Use thighs not breast meat, they don’t dry out so much