Chicken Tetrazzini Casserole with Cauliflower

Name: Chicken Tetrazzini Casserole with Cauliflower
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 4 larges bay leaves; 1 Tbsp whole black peppercorns; 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); 8 Tbsps stick butter; 4 carrots, coarsely chopped; 1 small head cauliflower; 4 stalks celery, coarsely chopped; 473 milliliters chicken stock; 118 milliliters dry sherry; 3 Tbsps all-purpose flour; 59 milliliters chopped fresh flat-leaf parsley; 4 cloves garlic, finely chopped; 8 cloves garlic, smashed; 237 milliliters heavy cream; 4 servings Kosher salt; 2 lemons, sliced; 4 servings Freshly grated nutmeg; 2 onions, quartered; 237 milliliters panko; 237 milliliters grated Parmigiano-Reggiano; 4 servings Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string; 4 servings Freshly ground pepper; 2 mediums large or shallots, finely chopped; 227 grams assorted fresh mushrooms or white mushrooms, sliced; 227 grams extra-wide egg noodles

Chicken Tetrazzini Casserole with Cauliflower might be just the main course you are searching for. One portion of this dish contains roughly 70g of protein, 75g of fat, and a total of 1343 calories. This recipe serves 4. It will be a hit at your Autumn event. Head to the store and pick up garlic, extra-wide egg noodles, kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

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.

Ingredients you will need

Water

Salt

Equipment you will use

Oven

Pot

Add the cauliflower, cover and steam until just tender, 7 to 8 minutes.

Ingredients you will need

Cauliflower

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.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Drain.

Heat 4 tablespoons butter in a large skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add the mushrooms and cook until tender and browned.

Ingredients you will need

Mushrooms

Add the garlic and shallots and cook, stirring, for 2 to 3 minutes.

Ingredients you will need

Shallot

Garlic

Add the flour and cook, whisking, for 1 minute. Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon.

Ingredients you will need

Sherry

All Purpose Flour

Equipment you will use

Wooden Spoon

Whisk

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.

Ingredients you will need

Chicken Stock

Heavy Cream

Nutmeg

Pepper

Salt

Equipment you will use

Whisk

Combine the cauliflower, noodles, chicken and sauce.

Ingredients you will need

Cauliflower

Whole Chicken

Pasta

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.

Ingredients you will need

Butter

Panko

Equipment you will use

Casserole Dish

Bowl

Frying Pan

Add the Parmigiano-Reggiano and toss.

Ingredients you will need

Parmigiano Reggiano

Sprinkle the breadcrumbs over the casserole.

Ingredients you will need

Breadcrumbs

Bake until hot, bubbling and golden, 40 to 45 minutes.

Equipment you will use

Oven

Sprinkle with the parsley. Divide among plates. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.

Ingredients you will need

Breadcrumbs

Parsley