Tetrazzini with chicken and cauliflower

Votes: 4

How to Make Chicken and Cauliflower Tetrazzini

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Tetrazzini is an American casserole made with pieces of poultry, vegetables, mushrooms, and noodles in a silky cheesy sauce. The chicken, cauliflower, and egg noodles are boiled separately, and the mushroom-based sauce is prepared. All the ingredients are then combined in a casserole, sprinkled with crispy breadcrumbs, and baked until the flavors meld well and the tetrazzini casserole develops a delicious golden crust. For a more intense and complex flavor, use different mushrooms. Sprinkle the finished casserole with fresh parsley and serve. It's a very juicy and filling dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Tetrazzini Casserole

1 small head of cauliflower
220 g wide egg noodles
110 g butter
220 g assorted fresh mushrooms or champignons, sliced
4 cloves garlic, finely chopped
1 large or 2 medium shallots, finely chopped
3 tbsp. premium flour
0.5 tbsp. dry sherry
2 cups chicken broth
1 cup heavy cream
Freshly grated nutmeg
3-4 cups shredded cooked chicken breast, see recipe below
1 cup panko breadcrumbs
1 tbsp. grated parmesan
1/4 cup chopped fresh parsley

Boiled chicken breasts

4 whole chicken breasts on the bone, with skin (if you want only white meat) or 3 whole chickens weighing 2 kg (4.5 lbs) (if you want a mix of white and dark meat)
1 tbsp. black peppercorns
8 cloves garlic, crushed
4 large bay leaves
4 carrots, coarsely chopped
4 stalks celery, coarsely chopped
2 lemons, sliced
2 onions, cut into 4 pieces
A bunch of fresh parsley, rosemary and thyme tied with kitchen string

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Pour 1.5 cups of water into a saucepan, add salt, and bring to a boil. Add the cauliflower, cover, and cook until tender, 7-8 minutes. Drain and chop the florets.

Meanwhile, add water to the pan again, bring to a boil, and cook the noodles until al dente, about 5 minutes. Drain.
In a large skillet, heat 4 tablespoons of butter over medium heat. Add the mushrooms and cook until soft. Add the garlic and shallots and cook, stirring, for 2-3 minutes. Add the flour and cook, stirring, for 1 minute. Deglaze the pan with sherry, stirring and scraping up any browned bits from the bottom with a wooden spoon. Stir in the chicken broth and bring to a boil. Reduce the heat and simmer for a few minutes, then pour in the heavy cream. Season with salt and pepper, and sprinkle with nutmeg to taste. Combine the cauliflower, noodles, chicken, and sauce. Transfer to a casserole.
Melt the remaining 4 tablespoons butter in a small skillet and pour into panko breadcrumbs in a bowl and stir. Add the Parmesan and stir. Sprinkle the casserole with the breadcrumbs and cheese. Bake until heated through and golden brown, 40-45 minutes. Sprinkle with parsley. Divide the casserole among serving plates.

Note:

You can prepare all the ingredients in advance, assemble the casserole (except the breadcrumbs), cover and refrigerate.
Boiled chicken breasts:

Place the chicken in a very large pot or, if necessary, in two pots. Add the peppercorns, garlic, bay leaf, carrots, celery, lemons, onion, and a bunch of herbs, and season with salt. Add enough water to cover the chicken. Bring to a boil, then reduce heat to low and simmer for 1.5 hours. Remove the chicken from the broth and let it cool. Strain the broth. You should have 5-6 quarts of broth. Remove the skin and bones from the chicken and shred the meat with two forks.