easy chicken tetrazzini for a large family

Ingredients

• Servings: 12
• 5 skinless, boneless chicken breasts
• 1 pound angel hair pasta
• 2 tablespoons butter
• 1 onion, chopped
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10.75 ounce) can cream of celery soup
• 1 1/4 pounds shredded sharp cheddar cheese, divided
• 1 cup half-and-half
• 1 (7 ounce) jar pimentos
• 1/2 cup white cooking
• 1 (3 ounce) can sliced mushrooms, drained
• 2 tablespoons chopped fresh parsley
• 1 teaspoon steak sauce
• 1 dash paprika

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• 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.
• bring a large pot of lightly salted water to a boil. cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain.
• melt butter in a large saucepan over medium heat. cook and stir onion in butter until tender, about 5 minutes. pour mushroom soup, chicken soup, and celery soup into the saucepan; stir and bring to a simmer. add about half the cheddar cheese; stir into the soup mixture and cook until velvety, about 5 minutes. stir chicken, half-and-half, pimentos, , mushrooms, parsley, and steak sauce into the soup mix; cook until hot.
• toss angel hair pasta and soup mixture together in a large baking dish; top with remaining cheddar cheese. sprinkle paprika over the cheese layer.
• bake in preheated oven until the liquid is bubbling, about 45 minutes.