Chicken Tetrazzini Casserole with Cauliflower (Rachael Ray) Recipe

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Chicken Tetrazzini Casserole with Cauliflower (Rachael Ray)
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Ingredients
27
Count
Nutrition
2038
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes. Drain.
  4. 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.
  5. Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish.
  6. 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.
  7. Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.
  8. Poached Chicken Breasts:
  9. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2038.04 Kcal (8533 kJ)
Calories from fat 946.33 Kcal
% Daily Value*
Total Fat 105.15g 162%
Cholesterol 427.22mg 142%
Sodium 3286.53mg 137%
Potassium 2634.86mg 56%
Total Carbs 145.36g 48%
Sugars 18.21g 73%
Dietary Fiber 16.88g 68%
Protein 121.92g 244%
Vitamin C 110mg 183%
Vitamin A 0.6mg 22%
Iron 9mg 50%
Calcium 280.8mg 28%
Amount Per 100 g
Calories 160.94 Kcal (674 kJ)
Calories from fat 74.73 Kcal
% Daily Value*
Total Fat 8.3g 162%
Cholesterol 33.74mg 142%
Sodium 259.53mg 137%
Potassium 208.07mg 56%
Total Carbs 11.48g 48%
Sugars 1.44g 73%
Dietary Fiber 1.33g 68%
Protein 9.63g 244%
Vitamin C 8.7mg 183%
Vitamin A 0.1mg 22%
Iron 0.7mg 50%
Calcium 22.2mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 48.7
    Points
  • 53
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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