Chicken Tetrazzini Casserole with Cauliflower

INGREDIENTS

Kosher salt

small head cauliflower

8 oz

extra-wide egg noodles

1 stick

butter

8 oz

assorted fresh mushrooms or white mushrooms, sliced

4 cloves

garlic, finely chopped

large or 2 medium shallots, finely chopped

3 tbsp

all-purpose flour

1/2 cup

dry sherry

2 cups

chicken stock

1 cup

heavy cream

Freshly ground pepper

Freshly grated nutmeg

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

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 tbsp

whole black peppercorns

8 cloves

garlic, smashed

large bay leaves

carrots, coarsely chopped

stalks celery, coarsely chopped

lemons, sliced

onions, quartered

Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string

Kosher salt