Easy Chicken Tetrazzini For A Large Family
Serves: 5
Fatima Kris
1 January 1970
Based on User reviews:
46
Spice
52
Sweetness
52
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Angel Hair Pasta2 tbsps
Butter1 cup
Half-And-Half200 g
Pimento (jar)1 cup
White Cooking Wine2 tbsps
Parsley (chopped fresh)1 tsp
Steak SauceDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Bring a pot of water to a boil
3
Cook chicken breasts in boiling water until no longer pink in the center and the juices run clear, 12 to 15 minutes
4
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
5
Cut chicken into 1-inch pieces
6
Bring a large pot of lightly salted water to a boil
7
Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain
8
Melt butter in a large saucepan over medium heat
9
Cook and stir onion in butter until tender, about 5 minutes
10
Pour mushroom soup, chicken soup, and celery soup into the saucepan; stir and bring to a simmer
11
Add about half the Cheddar cheese; stir into the soup mixture and cook until velvety, about 5 minutes
12
Stir chicken, half-and-half, pimentos, wine, mushrooms, parsley, and steak sauce into the soup mix; cook until hot
13
Toss angel hair pasta and soup mixture together in a large baking dish; top with remaining Cheddar cheese
14
Sprinkle paprika over the cheese layer
15
Bake in preheated oven until the liquid is bubbling, about 45 minutes