Scalloped Chicken

The entire casserole can be assembled up to 24 hours ahead. Layer the ingredients in the baking dish, cover tightly with plastic wrap, and refrigerate. Before baking, let stand at room temperature for 30 minutes, then add an extra 10-15 minutes to the baking time. The chicken can also be poached, boned, and diced up to 2 days ahead; store the meat and strained stock separately in the refrigerator.

Store leftovers covered in the refrigerator for up to 3 days. The bread crumbs will soften during storage. Reheat individual portions in the microwave for 2-3 minutes, or reheat the entire dish covered with foil in a 350°F oven for 20-25 minutes until warmed through. For best results, uncover during the last 5 minutes to re-crisp the top layer.