Use Leftover Grilled Chicken For Casserole

Do you end up with leftover barbecued chicken?

Let’s face it reheated portions of barbecued chicken are not too thrilling, whether you warm them in the oven or in the microwave. Instead, I like to combine leftover grilled chicken with pasta or rice to make an easy casserole. The result is a satisfying, convenient, economical entree.

To make the most flavorful barbecued chicken casserole, I use grilled, marinated chicken along with the leftover marinade. I bring the marinade to a simmer and mix it with the other casserole ingredients.

Making a marinade-moistened casserole helps reinforce the flavors that we want the meat to absorb. Too often we rush to get the chicken on the grill, and it doesn’t have time to gain much taste from its marinade. Charring the meat also diminishes the marinade’s flavors. But in a casserole, the marinade has a chance to permeate the pasta and the chicken as the dish bakes.

I prefer to use boneless, skinless chicken thighs for these casseroles because they remain moist and are a snap to prepare. You simply cut the grilled chicken into strips. Of course, you can use a whole barbecued chicken or pieces, but you have to remove the skin and bones first.

As for the marinade, my favorite is flavored with fresh ginger, orange juice, wine, soy sauce and a touch of honey. You can use any marinade you like except for one based on yogurt (it would separate when you simmer it).

Since marinades tend to be boldly seasoned, they add a tasty punch to the pasta. If your marinade contains no fat, it’s a good idea to add a little olive or vegetable oil when mixing it with the pasta so the casserole won’t be dry.

Short types of pasta are the most practical for casseroles because they are easy to mix with the chicken. I use spirals, large elbow macaroni or penne (quill-shaped pasta). Frequently I add a quick-cooking vegetable, such as carrot strips or peas, to the pasta cooking liquid so I have all the elements of a complete meal in one pot.

The following casserole of chicken, pasta and peas is a complete entree. A salad of spinach and mixed lettuce is all that is needed to round out the meal.

Orange Chicken and Pasta Casserole With Ginger

If you like, double the amount of chicken and marinade; serve half the chicken grilled on one day and then use the remaining chicken and about 2/3 cup marinade to make this casserole.

1/3 cup strained fresh orange juice

3 tablespoons soy sauce

2 tablespoons dry white wine

2 to 3 tablespoons oil

1 tablespoon honey

1 tablespoon finely grated orange peel

1 tablespoon grated peeled ginger root

Dash cayenne pepper or to taste

1-1/2 pounds boneless, skinless chicken thighs

1/2 pound penne (quill-shaped pasta)

1-1/2 cups frozen peas

2 tablespoons chopped parsley

Salt, freshly ground pepper

Mix orange juice, soy sauce, wine, oil, honey, orange peel, ginger root and cayenne in shallow dish. Add chicken and turn pieces over to coat them. Cover and refrigerate 1 to 2 hours, turning chicken once or twice.

Preheat broiler or grill. Remove chicken from marinade, reserving marinade in small saucepan. Broil or grill chicken, brushing twice with marinade, 4 minutes per side or until color inside is no longer pink (check by cutting into thick piece). Transfer to cutting board.

Cook pasta, uncovered, in large pan of boiling salted water over high heat, stirring occasionally, about 8 minutes or until tender but firm to the bite. Add peas. Drain well. Rinse with cold water. Drain well and transfer to large bowl.

Cut chicken into strips. Bring reserved marinade to simmer. Pour over pasta mixture and mix well. Add chicken strips, parsley and salt and pepper to taste. Spoon pasta mixture into oiled 10-cup casserole. Bake, covered, at 350 degrees 30 minutes or until heated through. Serve hot.

Yield: 4 to 5 servings.