How to Make Easy Chicken Tetrazzini for a Large Family - A Step-by-Step Guide

When it comes to feeding a large family, finding a recipe that is both delicious and easy to make is a must. That's where this Easy Chicken Tetrazzini recipe comes in. With its creamy sauce, tender chicken, and comforting pasta, it's the perfect dish for serving a crowd. Whether you're hosting a family gathering, planning a potluck, or simply looking for a meal that can feed everyone at the table, this recipe has got you covered.

One of the best things about this Easy Chicken Tetrazzi...

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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 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 pound angel hair pasta
  • 1 pinch paprika

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 25 mins
  • Total Time: 1 hr 45 mins
  • Servings: 12

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

    473 cal.

    • Total Fat: 26g
    • Saturated Fat: 14g
    • Cholesterol: 91mg
    • Sodium: 976mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 28g
    • Vitamin C: 17mg
    • Calcium: 390mg
    • Iron: 3mg
    • Potassium: 335mg