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Chicken Tetrazzini Casserole with Cauliflower

Chicken Tetrazzini Casserole with Cauliflower
Prep Time
20 min
Cook Time
1h 10 min
Yields
4 servings

Try this easy-to-follow chicken tetrazzini recipe today. 

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ingredients

Casserole

Kosher salt
1
head cauliflower
8
oz extra-wide egg noodles
1
stick butter (8 Tbsp)
8
oz assorted fresh mushrooms or white mushrooms, sliced
4
cloves garlic, finely chopped
1
large or 2 medium shallots, finely chopped
3
Tbsp all-purpose flour
½
cup dry sherry
2
cups chicken stock
1
cup heavy cream
Freshly ground pepper
Freshly grated nutmeg
3
- 4 cups shredded poached chicken breasts, recipe follows
1
cup panko
1
cup grated Parmigiano-Reggiano
¼
cup fresh flat-leaf parsley, chopped

Poached Chicken Breasts

4
whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
1
Tbsp whole black peppercorns
8
cloves garlic, smashed
4
large bay leaves
4
carrots, coarsely chopped
4
stalks celery, coarsely chopped
2
lemons, sliced
2
onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
Kosher salt
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directions

Step 1

Preheat the oven to 400˚F. Bring 1 1/2 cups water to a boil in a pot and season with salt. Add the cauliflower, cover and steam until just tender, 7 to 8 minutes. Drain and cut into florets.

Step 2

Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain.

Step 3

Heat 4 tablespoons butter in a large skillet over medium heat. Add the mushrooms and cook until tender and browned. Add the garlic and shallots and cook, stirring, for 2 to 3 minutes. Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream. Season with salt, pepper and a few grates of nutmeg.

Step 4

Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish.

Step 5

Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine.

Step 6

Add the Parmigiano-Reggiano and toss. Sprinkle the breadcrumbs over the casserole. Bake until hot, bubbling and golden, 40 to 45 minutes. Sprinkle with the parsley. Divide among plates.

Step 7

Cook’s Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.

Step 8

Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

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