Chicken Tetrazzini Casserole with Cauliflower
This dish is from one of my favs on Cooking Channel – Kelsey’s Essentials
Ingredients
  • kosher salt
  • 1 small head cauliflower
  • 8ounces extra-wide egg noodlesI substitute with a Gluten Free Pasta
  • 1 stick butter8 tablespoons
  • 8ounces assorted fresh mushrooms or white mushroomssliced
  • 4cloves garlicfinely chopped
  • 1 large or 2 medium shallotsfinely chopped
  • 3tablespoons all-purpose Bob Red Mills Gluten Free Flour
  • 1/2cup dry sherry
  • 2cups GFree Pacific chicken stock
  • 1cup heavy cream
  • freshly ground pepper
  • freshly grated nutmeg
  • 3cups to 4shredded Poached Chicken Breastsrecipe follows
  • 1cup Gluten Free bread crumbs or corn flakes
  • 1cup grated Parmigiano Reggiano
  • 1/4cup chopped fresh flat-leaf parsley
  • recipe tools
  • POACHED CHICKEN BREASTS:
  • 4 whole bone-inskin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
  • 1tablespoon whole black peppercorns
  • 8cloves garlicsmashed
  • 4 large bay leaves
  • 4 carrotscoarsely chopped
  • 4 stalks celerycoarsely chopped
  • 2 lemonssliced
  • 2 onionsquartered
  • Herb bundle of fresh parsleyrosemary, and thyme tied with kitchen string
  • kosher salt
  • Herb bundle of fresh parsleyrosemary, and thyme tied with kitchen string
  • kosher salt
Instructions
  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. 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.
Recipe Notes

Bon Appetit!!

Sue Seward
Gluten Free Lady

Gluten Free Lady www.glutenfreelady.com

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