Easy Chicken Casserole Recipe

Chicken is a good source of protein and fat and making it into a mouth-watering dish by adding Cauliflower is good for the whole family, as the family can have a sumptuous, energetic and tasteful meal.

The ingredients required

  • 4 to 5 cups of chicken breast (poached)
  • Small head of Cauliflower 1
  • All purpose flour 3 table spoons
  • Extra wide egg noodles 8 ounces
  • Dry Sherry 1/2 cup
  • Chicken stock 1/2 cup
  • Heavy cream 1 cup
  • Butter 8 table spoons
  • Garlic 4 cloves smashed, 8 cloves smashed
  • Carrots 4 chopped coarsely
  • Shallots (2) medium chopped
  • Parmigianino grated 1 cup
  • Lemons sliced 2
  • Onions quartered 2
  • Panko 1 cup
  • Celery stalks 4 chopped
  • While Black Peppercorn 1 table spoon
  • Black pepper (freshly ground)
  • Nutmeg (grated)
  • Bay leaves 4, Flat leaf parsley chopped 1/4 cup
  • Herb bundle
  • Salt

    Here are the directions for Preparation of poached chicken breasts.

    Add chicken to a large stockpot and along with it add peppercorns, garlic, carrots, celery. Lemons, bay leaves, onions and herb bundle and sprinkle salt and add enough water to cover the chicken. Bring it to a boil, lower the heat and simmer cook for 1 1/2 hour. Remove chicken and let it cool. After straining the stock remove the skin and bones from chicken and shred the meat.

    Oven to be preheated to 400 degrees F

    Add Water (1 1/2 cup) to a pot, boil and season it with salt. After adding Cauliflower to it cover for steaming for 7 to 8 minutes until it becomes tender. Drain the cauliflower, cut into florets, and keep it aside. Take another pot of salted water to boil and cook the noodles for about 5 minutes and drain. Take a large skillet, add to it four tables spoons of butter and heat it to medium. Add mushrooms to cook it to become brown and tendered. Garlic and shallots are to be added and to be stirred for 2 to 3 minutes. Add flour and whisk and cook for about a minute. Deglaze with the sherry, sir, add 4 tablespoons to large skillet, and melt it to medium heat. Add the mushrooms and cook until they are brown and tender.

    Add the shallots and garlic, cook, and stir for 3 minutes. Then flour to be added and coked and whisked for a minute. Add sherry, stir and scrap up the browned bits. Whisk in the chicken stock and bring to a boil. Heat to be reduced to slim, and after cooking for a few minutes, add in the cream and stir. Add salt, pepper and a few grates of nutmeg. Combine Cauliflower, noodles, chicken and sauce and transfer to a casserole disk.

    Melt the remaining 4 tablespoons of butter in a small pan, drizzle over the Panko in a bowl and combine by tossing. Add Parmigiano and toss and sprinkle the breadcrumbs over casserole. Let it be baked for about 50 minutes until becomes hot, golden and bubbling. Sprinkle with parsley and divide among the plates.