Chicken Tetrazzini

Pre heat the oven 180C/Fan 160C/Gas Mark 5

Place the Shallow Casserole over a low heat and add the oil

Fry the bacon lardons till browned – approximately 4-5 minutes

Add the red onion, garlic, mushrooms and red pepper – place the lid on the pan and cook for 10 minutes – the lid will keep the moisture in and prevent sticking

Add the butter to the pan and once melted stir well. Add the milk, flour, and stock (and sherry if using) gradually stirring all the time. The sauce will thicken

Add the chopped parsley and season with salt and pepper

Stir in the shredded chicken and pasta (if using dried pasta, you will need to cook the pasta first following the packet instructions)

Sprinkle grated parmesan over the top and place in the oven for 20 minutes until the cheese is browned and bubbling

Cook’s Notes: How to cook shredded chicken

Poaching is the best way to cook chicken for shredding. It's really fast and it keeps the chicken moist so that it's tender enough to shred. Add boneless skinless chicken breasts to the shallow Casserole or a large pot of water and bring to a boil. Cover and cook on low temperature for 10 minutes or until chicken is no longer pink. Remove from the Shallow Casserole and let cool for a few minutes. Once chicken is cool enough to handle, use two forks and pull breasts apart. If you want smaller pieces of shredded chicken, you can shred the larger chunks with your hands. You can also use a stand mixer to shred chicken! Place cooked chicken in the bowl of your stand mixer and using the paddle attachment turn the mixer on medium and let it go until all the chicken is shredded.