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1
Preheat the oven to 400 degrees F.
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2
Bring 1 1/2 cups water to a boil in a pot and season with salt.
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3
Add the cauliflower, cover and steam until just tender, 7 to 8 minutes.
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4
Drain and cut into florets.
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5
Meanwhile, bring another pot of salted water to a boil and cook the noodles to just shy of al dente, about 5 minutes.
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6
Drain.
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7
Heat 4 tablespoons butter in a large skillet over medium heat.
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8
Add the mushrooms and cook until tender and browned.
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9
Add the garlic and shallots and cook, stirring, for 2 to 3 minutes.
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10
Add the flour and cook, whisking, for 1 minute.
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11
Deglaze with the sherry, stirring and scraping up any browned bits with a wooden spoon.
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12
Whisk in the chicken stock and bring to a boil.
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13
Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream.
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14
Season with salt, pepper and a few grates of nutmeg.
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15
Combine the cauliflower, noodles, chicken and sauce.
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16
Transfer to a casserole dish.
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17
Melt the remaining 4 tablespoons butter in small pan, then drizzle over the panko in a bowl and toss to combine.
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18
Add the Parmigiano-Reggiano and toss.
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19
Sprinkle the breadcrumbs over the casserole.
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20
Bake until hot, bubbling and golden, 40 to 45 minutes.
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21
Sprinkle with the parsley.
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22
Divide among plates.
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23
Cook's Note: The unbaked casserole (without the breadcrumbs) can be covered and refrigerated for a make-ahead meal.
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24
Put the chicken in a very large stockpot or divide between 2 pots if necessary.
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25
Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt.
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26
Add enough water to cover the chicken.
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27
Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours.
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28
Remove the chicken from the liquid and let cool.
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29
Strain the stock.
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30
(You should have 5 to 6 quarts stock.)
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31
Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.
