Chicken Tetrazzini Casserole with Cauliflower (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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 |
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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