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Chicken Tetrazzini Casserole with Cauliflower

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: A Chicken in Every Pot

Chicken Tetrazzini Casserole with Cauliflower

Name: Chicken Tetrazzini Casserole with Cauliflower
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 1 small head cauliflower; 8 ounces extra-wide egg noodles; 1 stick (8 tablespoons) butter; 8 ounces assorted fresh mushrooms or white mushrooms, sliced; 4 cloves garlic, finely chopped; 1 large or 2 medium shallots, finely chopped; 3 tablespoons all-purpose flour; 1/2 cup dry sherry; 2 cups chicken stock; 1 cup heavy cream; Freshly ground pepper; Freshly grated nutmeg; 3 to 4 cups shredded Poached Chicken Breasts, recipe follows; 1 cup panko; 1 cup grated Parmigiano-Reggiano; 1/4 cup chopped fresh flat-leaf parsley; 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 tablespoon 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; Kosher salt

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Level: Easy
Total: 1 hr 30 min

Prep: 20 min
Cook: 1 hr 10 min

Yield: 4 servings

Level: Easy
Total: 1 hr 30 min

Prep: 20 min
Cook: 1 hr 10 min

Yield: 4 servings

Ingredients

Kosher salt

1 small head cauliflower

8 ounces extra-wide egg noodles

1 stick (8 tablespoons) butter

8 ounces assorted fresh mushrooms or white mushrooms, sliced

4 cloves garlic, finely chopped

1 large or 2 medium shallots, finely chopped

3 tablespoons all-purpose flour

1/2 cup dry sherry

2 cups chicken stock

1 cup heavy cream

Freshly ground pepper

Freshly grated nutmeg

3 to 4 cups shredded Poached Chicken Breasts, recipe follows

1 cup panko

1 cup grated Parmigiano-Reggiano

1/4 cup chopped fresh flat-leaf parsley

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 tablespoon 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

Kosher salt

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees 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.
Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain.
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.
Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish.
Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine. 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.

Poached Chicken Breasts:

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.