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Easy Chicken Tetrazzini for a Large Family
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Prep Time:
20 minutes
Cook Time:
85 minutes
Total Time:
105 minutes
Satisfy your family with this crowd-pleasing chicken tetrazzini casserole that's freezer-friendly.
Ingredients:
  • 5 skinless, boneless chicken breasts
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 (10.5 ounce) can cream of mushroom soup
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 (10.5 ounce) can cream of celery soup
  • 1.25 pounds shredded sharp Cheddar cheese, divided
  • 1 cup half-and-half
  • 1 (7 ounce) jar pimentos
  • 0.5 cup white cooking wine
  • 1 (3 ounce) can sliced mushrooms, drained
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon steak sauce
  • 1 pound angel hair pasta
  • 1 pinch paprika
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C).
  • - Bring a pot of water to a lively boil. - Poach chicken breasts until cooked through, 12 to 15 minutes. - Ensure the chicken reaches an internal temperature of 165 degrees F (74 degrees C) when tested with a thermometer. - Slice cooked chicken into 1-inch chunks.
  • In a large saucepan over medium heat, melt the butter. Add the onion and sauté until tender, approximately 5 minutes. Add the three condensed soups and bring to a simmer. Stir in half of the Cheddar cheese until creamy, about 5 minutes. Mix in the chicken, half-and-half, pimentos, wine, mushrooms, parsley, and steak sauce until heated through.
  • While the sauce simmers, boil a large pot of lightly salted water. Add angel hair pasta and cook until al dente, about 4 to 5 minutes, stirring occasionally.
  • After draining pasta, transfer it to a large baking dish. Cover pasta with soup mixture and mix well to coat evenly. Sprinkle remaining Cheddar cheese on top and finish with a sprinkle of paprika.
  • Bake until the liquid is bubbling, approximately 45 minutes in the preheated oven.

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