- 3 cups shredded chicken
- 1 small head cauliflower
- 1 package (8 ounces) extra-wide egg noodles
- 8 tablespoons butter
- 4 cloves garlic, finely chopped
- 3 tablespoons all-purpose flour
- 1/2 cup white cooking wine
- 2 cups chicken stock
- 1 cup heavy cream
- Salt & pepper
- 1 cup panko
Preheat the oven to 400.
Bring 1 1/2 cups water to a boil in a pot. Add the cauliflower, cover and steam until just tender. Drain and cut into florets.
Bring a second pot of salted water to a boil and cook the noodles, about 5 minutes. Drain.
Heat 4 tablespoons butter in a skillet over medium heat, add the garlic and green onions and cook, stirring, for about 2 minutes. Add the flour, whisking, for 1 minute.
Add white cooking wine, continuing to stir. Whisk in the chicken stock and bring to a boil. Reduce the heat to a simmer and cook for a few minutes, then stir in the heavy cream; season with salt, pepper.
Combine the cauliflower, noodles, chicken and sauce. Transfer to a casserole dish.
Melt the remaining 4 tablespoons butter in small pan, and panko; toss to combine. Sprinkle the breadcrumbs over the casserole. Bake 40 to 45 minutes. Sprinkle with the parsley. Serve.