Chicken Tetrazzini Casserole with Cauliflower

TOTAL TIME: 1 hr 30 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

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
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Directions

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.

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

Read all 6 reviews

  • on March 08, 2014

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    Since I am not a big cauliflower fan, I was surprised that this casserole was very tasty and satisfying. Whenever I prepare this dish, I follow the recipe as specified, but on occasion I substitute rotisserie chicken as a time saving measure. This does not seem to diminish the flavor and it reduces the preparation time.

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  • on April 22, 2012

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    I thought the cauliflower would be a smart addition to this classic casserole, but I wasn't that crazy about it. I guess I forgot that cauliflower is a kind of blah vegetable...maybe that's just me though! I added peas in addition to the cauliflower, so next time I think I'll just do more peas. I also didn't have sherry so I subbed white wine and that worked out well.

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  • on April 06, 2012

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    This was delicious. I made a few changes. I didn't have sherry, but the overall flavor was yummy without it. I used half and half instead of heavy cream and to shorten the cooking time I bought a rotisserie chicken. Finally, I substituted whole grain egg noodles for white noodles. The topping was crispy and brown and no one noticed that there was cauliflower in the casserole. It makes a lot and you will have leftovers.

    people found this review Helpful.
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