Pre-cooking a chicken casserole - how much do I cook it, how far in advance?

[HuevosRancheros]

I've invited the in-laws over for lunch on Mother's Day, but it being Mother's Day, I don't want to spend all day cooking!

Thought I'd do a chicken casserole, sadly don't have much space in the freezer. So I was thinking of cooking it on Friday, and re-heating/cooking Sunday am - will this be OK?

How much do I cook it? All the way through and re-heat Sunday, or just brown meat (using chicken thighs, on the bone) and add to sauce in the casserole, and then effectively cook from scratch on Sunday? Didn't know if this was safe as it leaves the chicken part-cooked for 2 days.

Sorry, am mostly veggie, only occasionally cook chicken for the kids, and then just do it when I need it, so have no clue about this.

Thanks so much! :)

I would cook it fully on friday and cool quickly and leave it in the fridge until sun morning.

On Sunday I would cook for a 1.5 to 2hrs so you know it piping hot.

Yes, a cooked meal will keep for up to 5 days if left covered and at right temp.

As for reheating, not for 2 hrs, I do mine gently in microwave, 1 hour oven will be plenty be careful you can ruin the flavour and texture if you cook twice.

I would avoid part cook.

Part cook definitely the worst of all worlds from a food-poisoning avoidance point of view.

Thank you all :)

I would cook properly in advance, then reheat gently on the stove just before tucking in. Casserole is one of those meals that improves immensely with time. And yes, best to avoid partially cooked poultry in all circumstances!