Easy Chicken Tetrazzini for a Large Family recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 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 ¼ pounds shredded sharp Cheddar cheese, divided 1 cup half-and-half 1 (7 ounce) jar pimentos ½ cup white cooking wine 1 (3 ounce) can sliced mushrooms, drained 2 tablespoons chopped fresh parsley 1 teaspoon steak sauce 1 dash paprika
Nutrition Info
- 473.3 caloriescarbohydrate: 30.8 gcholesterol: 91.4 mgfat: 26.1 gfiber: 2.3 gprotein: 27.5 gsaturatedFat: 14 gservingSize: -sodium: 975.7 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Easy Chicken Tetrazzini for a Large Family
Directions
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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, wine, 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.