Easy Chicken Tetrazzini for a Large Family

This easy recipe for chicken tetrazzini casserole is the perfect size for feeding a large family, but it can be frozen if you have leftovers.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 25 mins
• Total Time: 1 hr 45 mins
• Calories: 473 Calories

Ingredients

• 2 tablespoons butter
• 1 cup half-and-half
• 2 tablespoons chopped fresh parsley
• 1 medium onion, chopped
• 1 pinch paprika
• 1 pound angel hair pasta
• 5 skinless, boneless chicken breasts
• 1 teaspoon steak sauce
• 1 (10.5 ounce) can cream of chicken soup
• 1 (10.5 ounce) can cream of mushroom soup
• 1 (3 ounce) can sliced mushrooms, drained
• 1 (7 ounce) jar pimentos
• 1.25 pounds shredded sharp Cheddar cheese, divided
• 0.5 cup white cooking wine
• 1 (10.5 ounce) can cream of celery soup

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring a pot of water to a boil. Cook chicken breasts in boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into 1-inch pieces.

Step 3

Melt butter in a large saucepan over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in all three condensed soups and bring to a simmer. Stir in about 1/2 of the Cheddar cheese and cook until velvety, about 5 minutes. Stir in chicken, half-and-half, pimentos, wine, mushrooms, parsley, and steak sauce; cook until hot.

Step 4

While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add angel hair and cook, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.

Step 5

Drain pasta and place into a large baking dish. Pour soup mixture over pasta and toss until well coated. Scatter remaining Cheddar cheese over top and sprinkle with paprika.

Step 6

Bake in the preheated oven until liquid is bubbling, about 45 minutes.