Name: Chicken Tetrazzini Casserole with Cauliflower Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups cooked, shredded chicken; 8 oz spaghetti, broken into pieces; 1 head of cauliflower, cut into florets; 1 onion, diced; 2 cloves garlic, minced; 2 cups chicken broth; 1 cup heavy cream; 1 cup grated Parmesan cheese; 1/2 cup breadcrumbs; 3 tbsp butter; 2 tbsp olive oil; Salt and pepper to taste; 1 tsp dried thyme; 1/2 cup frozen peas (optional)

Chicken Tetrazzini is a classic comfort food that combines tender chicken, creamy sauce, and pasta in a delicious baked casserole. Adding cauliflower to this traditional recipe not only infuses it with extra nutrients but also adds a delightful texture that complements the creamy pasta beautifully. This Chicken Tetrazzini Casserole with Cauliflower is perfect for those seeking a comforting meal with a healthier twist. It's ideal for family dinners, potlucks, or any occasion that calls for a satisfying, nourishing dish.

Ingredients

Gather these ingredients to create a casserole that serves about 6-8 people:

Chicken: 2 cups cooked and shredded (great use of leftover or rotisserie chicken)
Cauliflower: 1 large head, cut into small florets
Mushrooms: 1 cup sliced
Pasta: 8 ounces of spaghetti or linguine, broken into pieces
Butter: 2 tablespoons
Flour: 2 tablespoons, for making the roux
Chicken Broth: 2 cups
Milk: 1 cup (you can use whole or 2%)
Parmesan Cheese: ½ cup grated, plus extra for topping
Mozzarella Cheese: 1 cup shredded
Olive Oil: 1 tablespoon, for sautéing
Garlic: 2 cloves, minced
Salt and Pepper: To taste
Parsley: Chopped, for garnish

Instructions

Preparing the Casserole:

Preheat the Oven: Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9x13 inch baking dish and set it aside.
Cook the Pasta and Cauliflower: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. In the last 3 minutes of cooking, add the cauliflower florets. Drain well and set aside.
Sauté the Mushrooms: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the mushrooms and garlic, sautéing until the mushrooms are golden and the garlic is fragrant, about 5 minutes. Set aside.
Make the Sauce: In the same pot used for pasta, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 1 minute until bubbly but not browned. Gradually whisk in the chicken broth and milk, and bring to a simmer. Cook until the sauce thickens, about 5 minutes. Remove from heat and stir in the Parmesan cheese, salt, and pepper.
Combine Ingredients: In a large mixing bowl, combine the cooked pasta and cauliflower, sautéed mushrooms, shredded chicken, and sauce. Toss everything together until well coated.

Assembling and Baking:

Assemble the Casserole: Transfer the mixture to the prepared baking dish. Sprinkle evenly with shredded mozzarella and a little extra Parmesan.
Bake: Place in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
Garnish and Serve: Let the casserole cool for a few minutes before serving. Garnish with chopped parsley for a fresh touch.

Conclusion

This Chicken Tetrazzini Casserole with Cauliflower offers a delightful way to enjoy a traditional dish with a nutritious twist. The addition of cauliflower not only enhances the texture and flavor but also increases the nutritional value, making it a great choice for a wholesome family meal. Whether you’re looking to impress guests or just make a comforting meal for the family, this recipe promises delicious satisfaction with every forkful.