Easy Chicken Tetrazzini for a Large Family

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

Recipe View In a large pot, bring water to a boil. Gently place the chicken breasts into the boiling water and cook until cooked through, about 12-15 minutes. A thermometer inserted into the center should read 165 degrees F (74 degrees C). Remove chicken and let cool slightly before cutting into 1-inch pieces.

Recipe View In a large saucepan, melt butter over medium heat. Add the chopped onion and sauté until softened, approximately 5 minutes. Stir in the cream of mushroom, cream of chicken, and cream of celery soups. Bring to a gentle simmer, stirring frequently. Incorporate half of the shredded Cheddar cheese, stirring until melted and the sauce is smooth, about 5 minutes. Add the cooked chicken pieces, half-and-half, pimentos, white wine, mushrooms, parsley, and steak sauce. Simmer gently until heated through.

Recipe View While the sauce is simmering, bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook according to package directions until al dente, usually 4-5 minutes. Drain well.

Recipe View In a large baking dish, combine the drained pasta with the creamy chicken mixture, ensuring the pasta is evenly coated. Sprinkle the remaining Cheddar cheese over the top, followed by a pinch of paprika.

Recipe View Bake in the preheated oven until bubbly and golden brown, about 45 minutes.