For the chicken and sauce: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Combine the chicken and broth in a large saucepan, cover, and simmer over medium heat until the breasts register 160 to 165 degrees and the thighs register 175 degrees on an instant-read thermometer, 8 to 12 minutes. Alternatively, prepare chicken via sous vide method and save the unused broth for step 4.
Remove the chicken from the pot and pour the liquid into a measuring cup. Let the chicken cool slightly, then shred the meat into bite-size pieces (see illustration below).
Wipe the pot dry, add the butter, and melt over medium heat. Add the onion and cook until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Slowly whisk in the white wine and simmer until nearly evaporated, about 30 seconds.
Gradually whisk in the reserved broth and cream. Stir in the bay leaves and nutmeg, and simmer, whisking often, until the sauce is thickened and measures about 31/2 cups, about 10 minutes. Off the heat, remove and discard the bay leaves. Whisk in the Parmesan and basil and season with salt and pepper to taste. Cover the sauce to keep warm; set aside.
For the filling and noodles: In a large bowl, combine the goat cheese, mozzarella, 1/2 cup of the Parmesan, egg, lemon zest, lemon juice, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper until uniform. Gradually stir 1/2 cup of the sauce into the cheese mixture, then fold in the shredded chicken, 1/2 cup of the basil, and olives; set aside.
Pour 1 inch of boiling water into a 13 by 9-inch broiler-safe baking dish and slip the noodles into the water, one at a time. Let the noodles soak until pliable, about 5 minutes, separating the noodles with the tip of a knife to prevent sticking. Remove the noodles from the water and place in a single layer on clean kitchen towels; discard the water and dry the baking dish.
Spread 1 cup more sauce over the bottom of a 13 by 9-inch baking dish. Mound 1/4 cup of the chicken-cheese mixture evenly over the bottom of each noodle and roll, and compact into a tidy log. Roll the noodle up around the filling, and lay seam side down in the baking dish. Spoon the remaining sauce evenly over the filled noodles, covering the pasta completely.
Cover the dish tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the edges are just bubbling, 25 to 30 minutes, rotating the pan halfway through the baking time.
Remove the baking dish from the oven and remove the foil. Position the oven rack 6 inches from the heating element and heat the broiler. Remove the foil from the dish, sprinkle with the remaining 1/2 cup Parmesan, and broil until the top is spotty brown, 4 to 6 minutes. Let the casserole cool for 10 minutes, then sprinkle with the remaining 2 tablespoons basil and serve.
Ingredients
Directions
For the chicken and sauce: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Combine the chicken and broth in a large saucepan, cover, and simmer over medium heat until the breasts register 160 to 165 degrees and the thighs register 175 degrees on an instant-read thermometer, 8 to 12 minutes. Alternatively, prepare chicken via sous vide method and save the unused broth for step 4.
Remove the chicken from the pot and pour the liquid into a measuring cup. Let the chicken cool slightly, then shred the meat into bite-size pieces (see illustration below).
Wipe the pot dry, add the butter, and melt over medium heat. Add the onion and cook until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Slowly whisk in the white wine and simmer until nearly evaporated, about 30 seconds.
Gradually whisk in the reserved broth and cream. Stir in the bay leaves and nutmeg, and simmer, whisking often, until the sauce is thickened and measures about 31/2 cups, about 10 minutes. Off the heat, remove and discard the bay leaves. Whisk in the Parmesan and basil and season with salt and pepper to taste. Cover the sauce to keep warm; set aside.
For the filling and noodles: In a large bowl, combine the goat cheese, mozzarella, 1/2 cup of the Parmesan, egg, lemon zest, lemon juice, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper until uniform. Gradually stir 1/2 cup of the sauce into the cheese mixture, then fold in the shredded chicken, 1/2 cup of the basil, and olives; set aside.
Pour 1 inch of boiling water into a 13 by 9-inch broiler-safe baking dish and slip the noodles into the water, one at a time. Let the noodles soak until pliable, about 5 minutes, separating the noodles with the tip of a knife to prevent sticking. Remove the noodles from the water and place in a single layer on clean kitchen towels; discard the water and dry the baking dish.
Spread 1 cup more sauce over the bottom of a 13 by 9-inch baking dish. Mound 1/4 cup of the chicken-cheese mixture evenly over the bottom of each noodle and roll, and compact into a tidy log. Roll the noodle up around the filling, and lay seam side down in the baking dish. Spoon the remaining sauce evenly over the filled noodles, covering the pasta completely.
Cover the dish tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the edges are just bubbling, 25 to 30 minutes, rotating the pan halfway through the baking time.
Remove the baking dish from the oven and remove the foil. Position the oven rack 6 inches from the heating element and heat the broiler. Remove the foil from the dish, sprinkle with the remaining 1/2 cup Parmesan, and broil until the top is spotty brown, 4 to 6 minutes. Let the casserole cool for 10 minutes, then sprinkle with the remaining 2 tablespoons basil and serve.
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