Chicken Tetrazzini Casserole with Cauliflower

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

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