Chicken and Macaroni

The chicken can be boiled, shredded, and refrigerated up to 2 days ahead in its cooking liquid to keep it moist. The macaroni can be cooked and tossed with a small amount of oil up to 1 day ahead. Assemble the dish up to 4 hours before baking and refrigerate; add 10 minutes to the baking time if starting from cold.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave at 50% power for 2 to 3 minutes, or reheat the entire dish covered with foil in a 325°F oven for 20 to 25 minutes. Add a splash of chicken broth or cream if the dish seems dry.